Go Back
+ servings

Blueberry Breakfast Cake

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
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
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.