Blueberry Breakfast Cake

Blueberry Breakfast Cake

I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch.  I thought baking something for her might bring a smile to her face.  I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one.  This time, I thought I’d try to keep it as close to the original recipe as possible.  I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have.  Love you Lisa!

Blueberry Breakfast Cake

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  • 1/2 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of Mexican vanilla extract
  • 1 teaspoon of homemade lemon extract
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of sour cream
  • 2 cups of fresh blueberries
  • turbinado sugar to sprinkle on top

Blueberry Breakfast Cake


Preheat the oven to 350 degrees F.  Grease a 9-inch square baking pan.

Using a stand mixer (or mix by hand) cream butter and sugar until light and fluffy.  Add egg, vanilla extract, lemon extract and beat until combined.

In a separate bowl add 1 tablespoon of flour to the blueberries.  Using your fingers to coat blueberries evenly and set aside.  In another bowl, mix the remaining flour together with baking powder and salt until well combined.  Slowly pour the flour mixture into the butter mixture alternating with the sour cream.  Gently fold in blueberries and spread batter evenly into the prepared pan.  Sprinkle turbinado sugar evenly on top.  Note that the batter will be very thick.

Bake for 35-40 minutes or until toothpick/tester inserted into the center comes out clean.  Let the breakfast cake cool in the pan on the cooling rack for 15 minutes before serving.

Blueberry Breakfast Cake


63 thoughts on “Blueberry Breakfast Cake

  1. Do love me some blueberries! As kids we used to forage for wild blueberries, or as we called them, bilberries. We would inevitably return home with very pink/purple mouths and hands! Wild strawberries were to be had there, too!

  2. So pretty! I’ve always loved my lemon blueberry buttermilk cake. Yours is denser though and has really nice crumbs. I need to try this when I get my hands on some blueberries.

  3. This sure would be good to wake up to, Anne. Love the mix of blueberry & lemon. I wonder if you could make muffins with this batter? I have nothing against cake — and that’s the problem. I’d inhale this cake. If I could make muffins, I’d be able to rescue at least half of them and stick them in the freezer — I hope. 🙂

    • Thanks John! 🙂 I have not made these into muffins before as the batter is quite thick. But I don’t see why not. I would add an extra 1/2 cup of milk to loosen things up so you can spoon the batter into your baking cups/muffin pan. Let me know how the freezing goes, as I have never done that either.

  4. Your lovely Blueberry Breakfast Cake is so yummy! Thank you Anne for taking time to bake me this mouth watering treat! You are so sweet. It definitely made my day and my morning. 🙂 It is definitely made with love.

    The packaging was awesome. When Shawn saw it, he didn’t even want to open it either!

  5. Oh, Anne, you are a lady after my own heart =) This luscious looking cake just the thing for getting a tiny slice of summer on a cold February day. I eat wild blueberries (literally) every morning with my cereal and they are truly one of my life’s very faves =) And homemade lemon extract … I am SO intrigued! Heading over there right now =)

    Hugs to you, dear Anne, and thank you as always for sharing =)

  6. Anne, I love that you use 2 cups of blueberries. Never can have enough blueberries. This looks delicious!! I am still thinking of your ham and thyme bread! It is on my list to prepare and this is right with it! Love your recipes and ingredients 🙂

  7. Breakfast cake? You have my attention. Blueberries? I’m sold.

    Lovely light looking cake that I think would go down beautfully in my household!

    Thanks for sharing the recipe x

  8. Oh that looks so good! I’ll definitely try it. Is there any difference Mexican Vanilla Extract and Normal Vanilla Extract?

    • Mexican vanilla extract has a spicy note, more distinctive in flavor where Madagascar Bourbon vanilla extract has a smoother flavor. Since I only used 1 teaspoon of it, you can’t really tell the difference. Plus, that’s what I had on hand. Any vanilla extract will do in this recipe.

  9. Yum, I was just thinking how good a blueberry breakfast cake sounded – I’m going to try one with buckwheat soon. I’m susceptible to alliteration. Thanks for sharing this! I love the inclusion of sour cream & lemon here – so fresh and tangy.

  10. Pingback: coffee.BREAK | l'esprit imagé

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