Blueberry Breakfast Cake
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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Finally – a cake that is socially acceptable to eat for breakfast! Well, to be fair, there a lot of cakes out there that can be eaten for breakfast – pound cakes, coffee cakes, 3-layer chocolate cakes…the list goes on. But this Blueberry Breakfast Cake was designed with breakfast in mind. It’s an easy cake to make, and it really highlights the flavor of fresh summer blueberries!
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
Blueberry Breakfast CakeI 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
Ingredients
For the Cake
- 1 cup fresh blueberries plus more for serving
- 2 cups all-purpose flour divided
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp salt
- ¾ cup buttermilk
For the Whipped Cream
- 1 cup whipping cream
- 2 Tbsp confectioner’s sugar
- 1 tsp ground ginger
- ½ tsp ground cardamom
Instructions
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:
Will be making this soon can i use vegan butter / buttermilk and coconut cream as am dairy free i never had blueberry breakfast cake before perfect for my brunch and office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hey Ramya! I haven’t tried this recipe with vegan options, but I would imagine it would work out just fine. I love this recipe, and it’s perfect for fresh blueberry season! 🙂
Anytime you use the words breakfast and cake together, you know you’ve got a winner! I love all the blueberries in this cake! A perfect way to start the day! 🙂
Haha – I’m with ya, Kathy! Breakfast and cake in the same sentence usually mean good things. 🙂 This cake is perfect for blueberry season!
Say what? Over 40 types of blueberries? I’m impressed! I thought there’s only two types – wild and farm-cultivated haha. There is a huge region here in Nova Scotia which is famous for its wild blueberries. Personally, I think you cannot beat wild – those common blueberries you can buy everywhere often are watery and bland. (Still they are good if you cook them down to bring the sweetness and aroma!) This cake, on the other hand, must be so flavourful! I love the addition of spices and that ginger cream.
Exactly! I had no idea there were so many types of blueberries, either. And they taste quite different from one another, too! I agree that wild blueberries are the best. This cake turned out quite well, and it made for a great breakfast treat. I highly recommend it, Ben…especially if you go pick some wild blueberries this summer!
I love eating cake for breakfast! There’s something a little naughty about it haha but it’s also so good. And I love berries, especially blueberries, and often sprinkle a handful over the top of my granola parfaits in the mornings. I had no idea that there’s different types of blueberries, fascinating! Hope you have been well, David!
Haha – I totally agree with you, Katerina! There is something exciting about eating cake for breakfast. Like you, I do love a good yogurt parfait for breakfast, but every once in a while (ahem, weekends) I like to do something a bit different. This cake is great for those occasions! 🙂
i thought a blueberry was a blueberry 🙂 40 types is amazing. your cake looks very tempting david.
I’m with ya, Sherry – until a couple of years ago, I just thought a blueberry was a blueberry. But there are so many varieties – and each one is different. Thanks so much, my friend! 🙂