Blueberry Breakfast Cake

Blueberry Breakfast Cake


Some would call this a coffee cake, but I like to call it a Breakfast Cake.  It really is very easy to make and all you need it a Bundt type pan.  If you don’t have a Bundt pan than improvise.  I’ve been known to bake in all sorts of things like French Jam Jars.  You can use fresh or frozen blueberries. 



2 Cups Unbleached Flour

3 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

3/4 Cup Softened Butter

1 Cup Sugar

3 Room Temperature Eggs

2 Teaspoons Vanilla Extract

3/4 Cup Buttermilk or Sour Milk

1 Pint Blueberries


Preheat your oven to 350° F.  In a large mixing bowl beat the eggs and sugar.  Add the melted butter and continue mixing.  Add the Vanilla and mix a bit more.  In a small bowl combine the flour, baking powder and salt.  Alternately add the flour mixture and the buttermilk to the egg mixture ending with the flour mixture.  Finally, add the blueberries and stir to combine.  Pour into a prepared Bundt cake pan (grease and flour) and place on the middle rack of the oven for 50 minutes until the cake is golden brown.  Remove from the oven and place on a wire rack to cool for 20 minutes.  Turn the cake out onto a cake plate and let cool completely before cutting into slices.  You don’t want the cake to fall apart.  Serve for breakfast or brunch.  Serves 8


*Note: To Make Sour Milk Add 2 Tablespoons Lemon Juice To Milk And Let Stand For 5 Minutes.  The Lemon Juice Will Curdle The Milk.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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