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A hand holding a slice of blueberry breakfast cake near the pan of remaining slices on a blue and white checked tablecloth.
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Blueberry Breakfast Cake

This blueberry breakfast cake, topped with Nova Scotia wild blueberries, is tender and lightly sweet. A delicious handheld snack with coffee.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Canadian
Servings: 9 servings
Calories: 286kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 286kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 222mg | Potassium: 58mg | Fiber: 1g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg