Blueberry Breakfast Cake
Blueberry breakfast cake is the kind of recipe that feels right at home in Nova Scotia, where wild blueberries grow in fields and patches across the province each August. They signal the close of summer, the return to school, and the first hints of autumn.
Chris’s mom lives just outside the town of Inverness, Cape Breton, where her neighbours’ fields spill into a sea of blue each summer. Over the years, I’ve picked berries alongside her, my father-in-law, and my daughter, who has been in the blueberry fields since she was small. This summer is the first without my father-in-law, who passed away earlier this year. He would pick for hours, and baking with these blue-violet berries feels like a way for me to carry on that connection.
The cake itself is soft, lightly spiced with cinnamon, and baked in a single layer to be sliced and eaten handheld. I tested the recipe a few times, adjusting the bake time and adding more blueberries on top until the texture and flavour felt right. You don’t need a mixer, just a couple of bowls, a whisk, and a spatula, and in under an hour, you’ll have a cake that feels timeless alongside your morning coffee.
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Ingredients For Blueberry Breakfast Cake
Ingredient Notes
- All-Purpose Flour: Provides structure for the cake and keeps the crumb tender.
- Baking Powder: Creates lift so the cake bakes up evenly.
- Butter: I use salted butter for all of my recipes.
- Coarse Sugar: Adds a light, sparkly crunch when sprinkled over the batter before baking. Using it is optional.
- Eggs: I use large eggs for all of my recipes. They bind the batter and help with structure.
- Ground Cinnamon: Brings a warm note that balances the sweetness of the cake.
- Oil: I initially tested this recipe with melted butter, but found that switching to a light neutral oil gave better moisture and a softer crumb that stayed tender after baking.
- Salt (Table): My default for baking, table salt has fine grains that distribute evenly in the batter.
- Sugar (Granulated): Sweetens the cake and helps the top brown.
- Vanilla Extract: Use any vanilla you like or have on hand.
- Wild Blueberries: Provide the signature flavour and release juices as they bake into the cake.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can replace all-purpose flour with the same amount of cake flour for a lighter crumb.
- Baking Powder: Use ¼ teaspoon of baking soda mixed with ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder.
- Blueberries (Fresh): You can use an equal amount of high-bush blueberries or frozen wild blueberries. If using frozen, there’s no need to thaw.
- Butter: Swap butter with the same amount of margarine if needed.
- Ground Cinnamon: An equal amount of pumpkin pie spice or apple pie spice can stand in for cinnamon.
- Oil: You can substitute the same amount of melted and cooled butter, but the cake may be slightly drier and a bit firmer the next day.
- Salt (Table): Use the same amount of fine sea salt.
- Sugar (Granulated): An equal amount of lightly packed brown sugar can be used instead of granulated sugar.
- Vanilla Extract: Try 1 teaspoon of almond extract in place of the vanilla.
Recipe Variations
Try stirring any of the following into the flour mixture for a twist on this blueberry snack cake recipe:
- Candied Ginger: ¼ cup, chopped
- Chai-Spice: Try my homemade chai spice in place of the cinnamon
- Chocolate Chips: ½ cup white or semi-sweet
- Coconut: ½ to ¾ cup, unsweetened, shredded
- Lemon Zest: 1 to 2 teaspoons, finely grated
- Poppy Seeds: 1 tablespoon
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Blueberry Breakfast Cake
STEP 1: Whisk the dry ingredients in one bowl and the wet ingredients in another. Make a well in the centre of the dry ingredients and pour the wet mixture in.
STEP 2: Fold the batter together, then spread it evenly into a greased 8-inch (20-cm) square baking dish using a spatula.
STEP 3: Scatter the wild blueberries evenly over the top of the batter. Sprinkle with coarse sugar if using.
STEP 4: Bake until the edges are golden and the centre is set, then cool on a wire rack before slicing.
Expert Tips
1. If your eggs are cold, place them in a bowl of warm water for 5 to 10 minutes before starting.
2. The batter is pretty thick. It’s meant to be spreadable, not pourable.
3. If your oven runs hot or has uneven spots, start checking the cake 5 minutes early. I always use an oven thermometer for this reason.
Recipe Notes
- For accuracy, I highly recommend using a digital kitchen scale and an oven thermometer.
- Fold the batter gently just until you no longer see dry flour. A few streaks are ok.
- The full amount of blueberries may look like a lot, but they settle as the cake bakes.
- Don’t skip the coarse sugar sprinkle if you don’t have to. It gives the cake a subtle sparkle and a light, sweet crunch. I get mine at Bulk Barn.
Storage
- Once cooled, cover the cake tightly and store it at room temperature for up to 2 days. If your kitchen is warm, store it in the refrigerator instead, but let it come to room temperature before serving.
- This cake freezes well. I like to wrap individual slices and store them in an airtight container or zipper-top freezer bag for up to a month.
Recipes Related To This Blueberry Snacking Cake
Printable Recipe Card
Blueberry Breakfast Cake
Special Equipment
- 8-inch (20-cm) square baking dish
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Ingredients
- 1 ½ teaspoons salted butter, room temperature, for greasing the pan
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon table salt
- ½ cup light oil, I like Crisco brand (not sponsored)
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups wild blueberries, fresh or frozen
- Coarse sugar, optional for garnish
Instructions
- Preheat the oven to 350ºF (180ºC) and grease an 8-inch (20 cm) square baking dish with the butter. Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.
- In a smaller bowl, whisk the oil, eggs, and vanilla until smooth.
- Make a well in the dry ingredients and pour in the egg mixture. Fold together until all dry bits of flour are just mixed in.
- Spoon the batter into the prepared baking dish, smooth the top, and scatter the blueberries evenly over the surface. Sprinkle with coarse sugar if using.
- Bake for 40 to 45 minutes, or until the edges are golden and the middle is set. Transfer to a wire rack to cool before slicing and serving.
Recipe Notes
-
- For accuracy, I highly recommend using a digital kitchen scale and an oven thermometer.
-
- Fold the batter gently just until you no longer see dry flour. A few streaks are ok.
-
- The full amount of blueberries may look like a lot, but they settle as the cake bakes.
-
- Don’t skip the coarse sugar sprinkle if you don’t have to. It gives the cake a subtle sparkle and a light, sweet crunch. I get mine at Bulk Barn (not sponsored).
Storage
-
- Once cooled, cover the cake tightly and store it at room temperature for up to 2 days. If your kitchen is warm, store it in the refrigerator instead, but let it come to room temperature before serving.
-
- This cake freezes well. I like to wrap individual slices and store them in an airtight container or zipper-top freezer bag for up to a month.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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