Blueberry Breakfast Cake

filed under: Coffee Cakes on March 17, 2013

I have been making this recipe forever now.  Its my go-to recipe for a quick and easy hot breakfast.


5 from 2 votes
Blueberry Breakfast Cake
Prep Time
15 mins
Cook Time
28 mins
Total Time
43 mins

I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.

Course: Breakfast
Cuisine: American
Keyword: Blueberry Breakfast Cake
Servings: 8 servings
Author: Amanda Rettke
  • 4 c all-purpose flour
  • 2 tsp. vanilla extract
  • 1/4 c vegetable oil
  • 1 c milk
  • 4 eggs
  • 2 c sugar
  • 1 c butter softened
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 tbsp. unsweetened cocoa powder
  • 2 -3 cups frozen unsweetened blueberries depending on size of blueberries
  1. In a large bowl combine the flour, cocoa, baking powder and salt.
  2. In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.

  3. Add dry ingredients to butter mixture and blend on medium for 30 seconds.
  4. Remove bowl from mixer and fold in frozen blueberries. (To help keep blueberries from falling to the bottom, sprinkle them with a couple tablespoons of flour prior to adding into batter.)

  5. Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie)
  6. Muffins take about 20 minutes.


Blueberry Breakfast Cake

This is a big recipe, making about 3 dozen muffin’s or three small sized (MINI) breakfast cakes.  I made a mini bundt and two breakfast pies on this particular morning.  When I make muffins we will have enough left over for the next days breakfast too.

Blueberry Breakfast Pie

While we love them on their own, I just happened to have some cream cheese frosting in my fridge.  So I added a couple tablespoons of milk to thin it out and poured it over the bundt.

Cream Cheese Frosting + Blueberry Cake = Awesomeness.

Blueberry Cakes (One with Cream Cheese Frosting)

This recipe was slightly adapted from Taste of Home’s Frozen Blueberry Muffins.  We really like it because it doesnt taste overly sweet.  You are definitely eating a muffin for breakfast, not cupcake.  The flavor comes from the blueberries, which is what we like.

Pieces of Blueberry Bundt Breakfast Cake

Tips for Success:

When I use frozen wild blueberries I use 3 cups.  The wild blueberries are much smaller than the kind I buy in the frozen food section of the grocery store.

I have halved this recipe successfully.  I have a family of six though (almost seven!) and they were gone instantly, so for us Big Batch is the way to go.  You can also freeze these.  I mean, I have heard that.  I mentioned there were six of us right?

I have made this recipe with all the ingredients at room temperature and also with the eggs, milk, and butter cold.  It is such a sturdy recipe I really did not notice a difference in the consistency.

Blueberry Breakfast Cake

What is your favorite breakfast muffin?

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  • Holiday Baker Man says:

    I love recipes that are tried and tested like this one!

    • Amanda says:

      Thanks! Have a great day!

  • Desiree' says:

    I can’t tell you how yummy this looks. Adding it to my agenda for next Saturday. Thx!

    • Amanda says:

      Yay! Hope its a hit! 🙂

  • Dorothy @ Crazy for Crust says:

    Anytime I can have cake (lots of it) for breakfast, I’m a happy girl! 🙂

    • Amanda says:

      You are speaking my language. 🙂

  • Cookin' Canuck says:

    I love that you can make this into so many different forms! This would be perfect to serve on Easter morning.

    • Amanda says:

      Oh, great idea!

  • Kiran @ says:

    Yummy breakfast cake for everyone!

    • Amanda says:

      Thanks Kiran!

  • Diane {Created by Diane} says:

    bring on cake for breakfast I LOVE it and well I love blueberries 🙂 they are my favorite! this looks yummy.

    • Amanda says:

      So someday when I come over to relax by your pool we can sip blueberry flavored water. Now if you could just invent a blueberry margarita that would be great. 😉

  • Sophie says:

    This looks wonderful! I’m always looking for an excuse to eat cake for breakfast and, uhh… I think I may have just found it!

    • Amanda says:


  • Jenny Flake says:

    Ok stop it! This is so beautiful and I’d like it right now 🙂 Yum! ….fabulous pictures too.

    • Amanda says:

      Thank you so much Jenny!

  • Rena says:

    yummm! just curious what the cocoa is for?

    • Amanda says:

      We like the little added depth of flavor. I started with 2 tbsp but decided I only liked that with a sweetened cocoa. 🙂

  • megan @ whatmegansmaking says:

    oh my, this looks AMAZING. As soon as I saw it in my reader, I knew I needed to make it for my husband. He would love it!

  • Iraa says:

    I’ve been reading your blog for a while and thought its about time I told you how much I love it! Seeing a new post on my Facebook feed makes a busy work day absolutely fine because I have something to look forward to when I’m home!

    This looks gorgeous as always! I have some leftover vanilla frosting would that work the same way as your cream cheese frosting? If so I will be baking these tomorrow 🙂 xxx

    • Amanda says:

      Thank you so much! That is so kind of you to say! 🙂 (I think vanilla would be great!)

      • Iraa says:

        You’re welcome! 🙂 Brilliant stuff I will definitely be making this! Thank you xx

  • Tara @ Unsophisticook says:

    It’s 12:42pm and I just realized I haven’t eaten yet today. DYING for a piece of this right now!

    • Amanda says:

      “It’s 12:42pm and I just realized I haven’t eaten yet today.” Things I have never said ever. 😉

  • robin says:

    I didn’t read all the notes prior to baking, maybe because I got it off Pinterest, then simply printed the recipe. So I didn’t know it was designed for muffins or mini-bundt.I baked it in a big bundt pan! It took 67 minutes to bake! Haven’t tasted it yet because its for Easter brunch, but I’m sure it will be fine…looks great. Maybe you could add that to the text of the recipe if you get more dummies like me. Thanks.

    • Amanda says:

      Oh dear! So sorry. Hope it turns out ok!

    • Betsy says:

      I did the same thing! Made this for Easter morning and after backing for over an hour, the center was still not done. I guess when I read it, it sounded like you could make one or the other, not both. Oops!

  • Lynn says:

    I seldom read entire recipes before starting and made this as is. I have a LOT which is fine because I divided it. The one I cooked in a bundt pan is taking forever, I’m just now reading the notes. You’d think I’d learn. Smells delish though!

    • Amanda says:

      I am the SAME way. 🙂

  • Choo choo blues says:

    If I want bake this as a single bundt cake how long should I bake it?

  • Melanie @ Carmel Moments says:

    Girl, you have some amazing looking baked goods. I’ve been following you on Facebook for awhile.
    Love all your photos. They’re beautiful!

    • Amanda says:

      Thank you so much!

  • jen says:

    looks delicious!! Could I make this in a regular 13×9″ baking dish? if so, would the cooking time remain the same? Thanks!

  • KareninStLouis says:

    I searched Pinterest for a lemon blueberry muffin recipe with no streusel or topping, but none appealed to me. However, this recipe is just outstanding. Soooo, I experimented a bit and figured out that by adding the zest from three large lemons, and the juice from one and a half large lemons, I ended up with fabulous, no-fuss blueberry lemon muffins. Thank you so much.

    • Amanda says:

      Love that!

  • TSandy says:

    I made this recipe this morning. I couldn’t figure out what size pans you used so I halved the recipe and made it as 18 muffins (there are only three of us). The muffins were yummy! A melt in your mouth cakelike texture which we prefer but not overly sweet. Perfect! I didn’t understand the need for the cocoa powder so I eliminated it and replaced it with AP flour. I’d really like to try making it next time as a cake so could you elaborate on the three sizes of pans you need for this recipe please? Thanks for an awesome recipe.

  • Pearl says:

    If I just want to make a regular size bundt cake and use the rest of the batter for muffins, how full should I make the cake pan?

  • Elena says:

    Can this be made with fresh blueberries

  • Sandie Christiansen says:

    Can this be made with tart cherries instead of blueberries? Love both fruits… and these cherries are just getting ready for harvest here in Northern Michigan and blueberries soon…

  • Dahrlene McDowell says:

    I just watched you making your Blueberry Cobler and you referred me to this site for the recipe… I can not find the recipe for cobbler… everything else but no cobbler.
    Could you please send me the amount of Sugar, BP, Salt, Mild and Melted Butter?
    I’d love to try your recipe… thank you.

  • Aundreal Treadwell says:

    I am going to make the blueberry breakfast cake for my church end of month Birthday Sunday, my mom when I was growing up prepared me Bluebery muffins for my birthday breakfast- good memories. Thankyou