Blueberry Breakfast Cake


Blueberry Breakfast Cake

Today a dear friend of mine is having surgery.  She is in her 30’s and found out about a month ago that she has breast cancer.  She discovered a mass during a self exam, and immediately went to her doctor.  After numerous tests, it has been determined that the prognosis is very good.   There is no a history of breast cancer in her family.  She has 7 year old and 3 year old boys, and is one of the best Mom’s that I know!   Unfortunately we now live very far apart, so I can’t be there for her today.  I can at least post something I would have made for her family, had I still lived here.

I have shared a few blueberry recipes with you this summer: lemonade, waffles, banana bread, and now this cake.  They are definitely becoming something that I enjoy more and more.  I still have a carton left too, so just wait :)

This has “breakfast” in the name, but like most sugar/carb loaded breakfasts, this could easily be considered dessert.  I made this cake for friends here in Colorado.  It went over very well!  She took it to her parents house for dessert that night, and said everyone liked it.  Then I saw her husband a couple of days later, and he said he ate the rest for dinner and breakfast the next day, as his son was complaining it was gone already!  The original recipe calls for buttermilk, which I am sure would be amazing.  I didn’t have any buttermilk and was out of milk, so I substituted yogurt.  The cake rose perfectly and the texture was exactly what you would expect.  So take your pick with what you use.

Yields 9

Breakfast for Dessert, you be the judge? A delicious cake with plump fresh blueberries.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 1/2 cup butter, softened
  • zest from 1 lemon
  • 1 cup sugar + 1 Tbls
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • 1/2 cup vanilla yogurt (or buttermilk)


  1. Preheat the oven to 350 degrees. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
  2. Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and vanilla. In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat. Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined. Using a spatula fold in the blueberries.
  3. Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining 1 Tbls of sugar over the top of the batter. Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done. Let cook for at least 15 minutes before serving.


Adapted from Alexandra's Kitchen




  1. thinking about your dear friend today + sending lots of prayers. you’re so sweet to post something virtually for her + her family. =)

  2. What a sweet post in honor of your friend, I’ll be praying for her surgery! This cake looks like the perfect breakfast :).

  3. I am sorry to hear about your friend, and hope that she will be alright. You are such a loving person to help her out even from the far. Recipe look and sound tasty!

  4. I’ll be praying for your friend today!

    and I love cake for breakfast :)

  5. Oh no. I’m sorry to hear about your friend but very happy to hear that the prognosis is good. I have a really strong history of it in my family so I’m absolutely terrified of it. So happy that she found it early! And it was so sweet of you to make this post for her. The cake looks amazing and I’m sure it’d cheer her up. Erin’s friend – we’ll be thinking of you today! I hope recovery goes quickly and you’ll be playing with your kids soon.

  6. I’m also happy to hear that the prognosis is good for your friend and hope that she recovers quickly. You’ve baked a lovely breakfast cake that I’m sure would be very appreciated;-)

  7. Oh, I would love a big piece of this for breakfast!

  8. Yum this cake sounds amazing!!! I need to make this to take to work!!

  9. Oh yummy! I would devour this for breakfast. I am sad to think that blueberry season will be ending soon.

  10. Keeping your friend in my prayers today. I know this cake will brighten her morning. It looks delicious!

  11. So sorry about your friend. As a mother myself, it’s scary to go through that. I will keep her in my prayers. Hope she will be alright!

    On a brighter note, this cake is beautiful. I actually want to try to make it soon!

  12. What a lovely long distance gesture…hope everything turns out well!

  13. Well wishes for your friend and a speedy recovery! I’m sure it means a lot to her to know that you were thinking of her. This breakfast cake looks wonderful! I’m sure my kids would love this cake for breakfast!

  14. I am so sorry to hear about your friend. It must be so hard (especially having such small kids) to get a healthy scare like that. I hope she makes a 100% recovery and is all better soon. It’s a lovely breakfast cake. Blueberries are definitely a perfect fruit to start your day with. Please tell your friend all your blogger friends are rooting for her.

  15. Lora @cakeduchess says:

    I’m keeping your friend in my thoughts. I’m so sorry she has to go through this. I make a similar cake in the summer time with blueberries. Fantastic!

  16. Delicious! Good luck to your friend.

  17. What a lovely post for your friend. Sending many positive thoughts and prayers her way. Glad that they caught it early. Your cake looks divine and making my mouth water!

  18. Wonderful cake! Just in time for the blueberry season! It was very popular on RecipeNewZ and now you have one more feature on our Facbook page: Congrats!

  19. I made this tonight and forgot the sprinkling of sugar on top…was still GREAT! Best wishes to your friend.

    • can this be made using regular milk? I wasn’t sure from what she said above. I don’t have yogurt or buttermilk.

  20. What a nice gesture, I pray a full recovery for your friend and that God continue to bless you both. Thanks for the recipe, I will be trying it.

  21. I made this over the weekend, and the consistency was perfect. Dense but not too dense, and moist. However I felt like the taste was lacking something. Maybe the blueberries weren’t sweet enough, and there was enough salt, but maybe more lemon zest? I dunno I will play with this a bit more, but it’s solid start. Thank you!

    • Did you use regular milk, buttermilk or yogurt?

      • I used yogurt (plain) when I made this. Buttermilk is a good substitute. If you do not have buttermilk, you can make your own. Add 1 Tbls of vinegar to 1 cup of milk and let is stand for 5 minutes before adding to the recipe.


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