Best Blueberry Breakfast Cake Recipes

BLUEBERRY BREAKFAST CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
• Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
• Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
• Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

BLUEBERRY OATMEAL BREAKFAST CAKE

Steps:

• Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
• Fold in the blueberries.
• Spread batter into lightly greased 8x8 inch baking pan.
• Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
• In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
• Pour/drizzle over warm cake; serve.

YUMMY BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
• Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
• Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
• Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Steps:

• In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.

BLUEBERRY BREAKFAST CAKE

Steps:

• In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done.

EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE

Steps:

• Other ingredients will vary according to box directions, such as eggs, oil, etc.
• Brown sausage in a frying pan; drain.
• Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
• Add sausage and pour into a 9X13 baking dish.
• Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
• Use a toothpick to test for doneness if you are unsure.
• Cut into squares.

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Steps:

• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Combine flour,baking powder and baking soda.
• Add alternately with sour cream to creamed mixture, beating well after each addition.
• Fold in sausage and blueberries.
• Pour into greased 13x9x2 inch baking pan.
• Sprinkle with pecans.
• (At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
• For Sauce: combine sugar and cornstarch in a saucepan.
• Add water and blueberries.
• Cook and stir til thick and bubbly.
• Spoon over individual servings.
• (Leftovers- spread sauce over cake, cover and refrigerate).

BLUEBERRY SAUSAGE BREAKFAST CAKE

Steps:

• In a medium bowl, mix together the flour baking powder and baking soda; set aside. In a large bowl beat the butter until fluffy then add the sugars and beat until well combined. Add eggs, 1 at a time, and beat well after each addition. Add the flour mixture alternately with the sour cream. Mix just until combined. Fold in the sausage and blueberries. Pour the batter into a greased 9-in by 13-inch pan. Sprinkle the nuts over the top. At this point you can either cover the batter and refrigerate it until morning or bake it right away. When you are ready, bake it at 350 F for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Serve warm with Blueberry Sauce. Bring first 5 to boil add rest till thickened.

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
• Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
• Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
• Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Let cool completely in the pan before serving.

BLUEBERRY OATMEAL BREAKFAST CAKE

Steps:

• 1. Preheat oven 400 df and grease 8" pan ~ set aside. In medium bowl combine flour, oats, sugar, baking powder and salt. In a one cup measure stir milk, oil and egg. Pour all at once into the flour mixture. Stir just until moistened (batter will be lumpy) Fold in blueberries. Spoon batter into pan.
• 2. Bake until golden and pulls away from sides. 20-25 minutes. Cool 5-10 minutes. Serve warm ~ makes 8 portions.

BUTTERMILK BANANA-BLUEBERRY BREAKFAST CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees F. Grease an 11 x 7-inch square baking pan with oil In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries. In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture. Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.

OAT FLOUR BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 375. Spray (grease) small cake pan.
• Sift together flour, baking powder, soda, and salt. Add vegetable oil, water, milk, honey and wisk. Add blueberries. Pour into cake pan.
• Bake 15-20 minutes.
• Makes 6 servings.

BUTTERMILK BLUEBERRY BREAKFAST CAKE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

WAKE AND CAKE BLUEBERRY BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
• Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
• Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
• Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
• For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
• Slice the cooled cake in half horizontally to make 2 rounds.
• Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.

BLUEBERRY BREAKFAST CAKE

Steps:

• 1. While preheating the oven to 350 F, spray a 9″ springform pan with non-stick spray.
• 2. In a large bowl with electric mixer, cream butter and sugar. Add the egg, sour cream, and vanilla, mixing well
• 3. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the creamed mixture alternately with the milk.
• 4. Spread half the batter in the bottom of prepared pan
• 5. In a small bowl, toss the frozen blueberries with the 1 Tablespoon flour/1 Tablespoon sugar, and spoon evenly over the batter in pan. Drop the remaining batter over blueberries by scoopfuls. Sprinkle the 1 Tablespoon sugar/1/4 teaspoon cinnamon evenly over the batter.
• 6. Bake for about 45-55 minutes. Remove from pan and dust with powdered sugar. Enjoy!

BLUEBERRY BREAKFAST CAKE

Steps:

• Cream together sugar, butter and eggs. Sift together flour, baking powder and salt. Add to batter with milk and blend. Spread 2/3 batter in 2 (9 x 9 inch) pans or 1 (9 x 13 inch) pan. Spread blueberries over batter, drop remaining batter by teaspoon over berries and spread (won't cover).