{recipe} Blueberry Breakfast Cake

I know what you’re thinking: cake? For breakfast? I say yes, yes, unequivocally yes. If it helps, you can think of it as a giant blueberry pancake. It’s just the thing for a lazy summer Sunday, and is so full of berries that it’s practically health food.

I’m so excited that summer is here so I can make one of these each weekend. It’s a simple cake to put together and you can serve it for lunch or dinner, too, if you add a little ice cream. You can use any type of berries, as long as you promise to use a lot of them!

RECIPE: Blueberry Breakfast Cake
Makes one 9 or 10 inch cake


  • 4 Tblsp softened butter
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large pinches salt
  • 1/2 cup buttermilk
  • 1 1/2 cups blueberries or other berries
  • about 2 Tblsp turbinado (raw) sugar for dusting


  • Preheat oven to 400 degrees F. Spray a springform pan or round cake pan with cooking spray and set aside.
  • In a mixer, beat butter and sugar at high speed until fluffy and pale.
  • Add vanilla and egg and beat well.
  • Add flour, baking powder, baking soda, and salt and mix at low speed for a few seconds to loosely combine. Add buttermilk and mix at low speed to fully combine.
  • Pour batter into prepared pan and smooth the top with a knife or just drop the pan on the counter to even out the batter.
  • Sprinkle the berries over the top of the batter as evenly as possible. Sprinkle turbinado sugar over the top evenly.
  • Bake at 400 degrees until cake is golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes.
  • Cool in the pan for 10 minutes, then remove from pan and finish cooling on a rack. Serve warm or room temperature.

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