Blueberry Breakfast Cake

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For the past one week, every time I sat down to put up a post in the blog, something or the other would come up. Some days back, while having discussions during dinner, J casually mentioned that he really liked the bluebbery flavour. He was raving about the blueberry cheesecake he had at some hotel. That’s when I remembered that I had some dried blueberries in stock. That very moment, I decided to make something using the blueberries. I had already saved a recipe from Epicurious. The only change I made was to use blueberries instead of cranberries used in the original recipe.

The result was an amazingly soft and flavourful breakfast cake.

Blueberry Breakfast Cake

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 12 pieces


  • 2 cups All purpose flour
  • 1 tablespoon Baking powder
  • 1/4 teaspoon Nutmeg powder
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 1/2 cup Unsalted butter
  • 2 Eggs
  • 1 teaspoon Vanilla essence
  • 1 cup Buttermilk
  • 1 cup Dried blueberries
  • 1/2 cup Chopped toasted walnuts


  • Preheat oven to 160C.
  • Sift flour, baking powder, nutmeg and salt into medium bowl.
  • Beat sugar and butter in large bowl until well blended.
  • Add eggs 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Reserve 1 tablespoon dry ingredients.
  • Mix dried blueberries with reserved 1 tablespoon dry ingredients in small bowl.
  • Mix remaining dry ingredients into butter mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
  • Fold dried blueberries into batter.
  • Mix well.
  • Transfer batter to prepared pan. Smooth top.
  • Bake cake until tester inserted near center comes out clean, about 45 minutes.
  • Cool completely before serving.

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