Packed with fresh blueberries and topped with a dollop of ginger whipped cream, this Blueberry Breakfast Cake is a great way to start a summer weekend morning!
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Speaking of summer blueberries, did you know that there are different varieties of blueberries? Whenever you buy blueberries in the supermarket, they’re just sold as ‘blueberries.’ There’s really not much of a debate. You pick up a container, put it in the cart and go on your way. However, a couple of years ago, we discovered an amazing blueberry farm in our area. This pick-your-own farm features over 40 types of blueberries – 40!
We head up to that farm once or twice each summer and pick several buckets of blueberries. I’m talking big buckets. I think our tally is usually somewhere in the 12-14 pounds once we go back to the farm stand to pay. It’s a lot of blueberries!
The amazing thing about fresh blueberries is how long they last. We always wash them and then let ’em dry on paper-towel lined sheet pans. From there, they’ll last for several weeks in the refrigerator. Eventually, I’ll freeze them if needed, but between us eating ’em by the handful and me baking with ’em, we manage to get through quite a few berries!
Oh, and each of those varieties of blueberries do indeed taste different. It’s fun to try several side-by-side and then select the variety that you like the most. For us, we always go to the Dukes and the Bluecrops. I say that eating a handful of those berries (especially when they’re fresh off the bush) tastes like eating candy!
Blueberry Breakfast Cake
I recently hit the kitchen with the vague idea of making a blueberry cake for breakfast. While there is a cup of sugar in this recipe, I wouldn’t say that the cake is overly sweet. I toyed with the idea of topping this cake with a streusel, but I opted for a simple dollop of whipped cream instead. It’s easy, fresh and perfect for a summer morning!
The whipped cream is worth an extra note here – mainly because it’s pretty darned tasty! I highly (!!) recommend making your own whipped cream. I know the canned stuff is easy, but it just doesn’t have the same texture or flavor. And speaking of flavor, I added a bit of ground ginger and cardamom to this whipped cream. Blueberry Breakfast Cake with Ginger Whipped Cream? Sounds pretty fancy, right? But that whipped cream takes all of about 2 minutes to make – if that!
If you’re looking for an easy and fun breakfast recipe, then put this Blueberry Breakfast Cake recipe on the menu. I highly suspect it would work with other fruits, too – next up, strawberries…or peaches…or perhaps a combination of strawberries and peaches! Either way, I hope you enjoy this cake as much as we did. Happy baking!
Did you bake this Blueberry Breakfast Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Blueberry Breakfast Cake
For the Cake
For the Cake
- Preheat oven to 350°F. Spray a 9” square baking pan with nonstick baking spray; set pan aside.
- Using a medium bowl, add blueberries and ¼ cup of flour; toss until well combined. Set bowl aside.
- Using a countertop mixer, cream together butter and both sugars until light and fluffy (~3-4 minutes on medium speed).
- Add eggs; mix until well combined.
- Using a separate bowl, mix together remaining 1¾ cups of flour, baking soda, cinnamon, nutmeg, ginger, cardamom and salt. Add half of this mixture to the bowl with the eggs; mix until well combined.
- Add buttermilk; mix until well combined.
- Add remaining flour mixture; mix until well combined.
- Carefully fold blueberries into batter.
- Pour batter into prepared baking pan.
- Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cake cool before slicing.
For the Whipped Cream
- Using a small bowl, add the whipping cream, confectioner’s sugar, ground ginger and ground cardamom. Whip using an electric mixer until stiff peaks form. Transfer whipped cream into a piping bag fitted with a large star tip.
- Before serving, top each slice of cake with a dollop of fresh whipped cream and additional blueberries.
Looking for more recipes with blueberries? Check out these other favorites, too: