Blueberry Breakfast Cake

This image courtesy of Olivia Brent

Editor's Note: Add something special to the breakfast table when you make this recipe for Blueberry Breakfast Cake!  Easy to make, this cake recipe from scratch is one that every home cook should keep up his or her sleeves. This breakfast cake is a sweet way to end any breakfast or brunch with family and friends, and will be especially good when served with a hot cup of tea or coffee. Although you can use frozen blueberries for this recipe, you can also make full use of fresh blueberries this summer with this breakfast cake. You'll love the contrast of the tart blueberries with the cake's sweet topping.

This breakfast favorite features blueberries, one of our Top 10 “Super Foods,” in a rich, high-fiber blend of whole grain wheat and oat flours.

Nutrition Tip: Blueberries, both wild and cultivated, may be one of the richest sources of plant-derived antioxidants.

Makes9 servings

Cooking MethodBaking



Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe CourseDessert, Snack, Starch

EquipmentBaking/gratin Dish

MealBreakfast, Brunch, Snack, Tea


Taste and TextureFruity, Sweet, Tart

Type of DishCake, Dessert, Fruit


  • Cake Ingredients
  • 1 large egg
  • ½ cup low-fat milk
  • ½ cup plain nonfat yogurt
  • 3 tablespoons butter or no-trans-fat margarine, melted
  • 2 ½ cup oat flour
  • 1 cup whole wheat pastry flour
  • ½ cup unbleached all-purpose flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1½ cups fresh or frozen unsweetened blueberries
  • Topping Ingredients
  • 3 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • ¼ teaspoon ground cinnamon


  1. Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray.

  2. In a large mixing bowl, whisk together the egg, milk, yogurt, and butter.

  3. In a separate bowl, mix the oat flour, whole wheat flour, all-purpose flour, sugar, baking powder, and salt.

  4. Sift the dry ingredients into the wet ingredients. Stir the batter just to blend. Do not overbeat. Fold in the blueberries and transfer the batter to the prepared pan.

  5. For the topping, in a small bowl, stir together the sugar, walnuts, and cinnamon. Sprinkle over the batter.

  6. Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.

  7. Cool on a rack for 10 minutes. Cut into 9 squares and serve warm.


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I love cakes and pastries with blueberries in them, especially blueberry muffins. This looks like a really neat recipe that should produce a good breakfast cake, but like some other commenters, I'm curious as to the variety of flours used. Does the blend of flours really make a noticeable difference in how the cake turns out, or is it simply a case of the cook simply showing off a bit? I'm thinking that just using all-purpose flour would work, but I do want to try it as written and see if the varieties of flour add to the overall taste.

This looks delicious! I'm a huge fan of dessert for breakfast (even though it's not that good for me). I'll have to give this a try )

Very poor recipe. Spelling mistakes (Stir the barter just to blend. Do not overbear), and then some crazy substitutions. Why use no-fat milk and yogourt, and then add melted butter? SMH. I'll stick with my mother's coffee cake recipe (which I think came from my grade 5 math text book).

Hi Digiteyes! Thank you for reaching out to us with your comment. I wanted to let you know we have made the corrections to the recipe.

I'll take any excuse to eat cake for breakfast! Plus, I can usually find really great fresh blueberries this time of year.

Instead of the three different flours (2 cup oat flour, cup unbleached all-purpose flour, and whole wheat), is there a way to simplify these Like using the all-purpose flour only?


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