0 (0)

Breakfasts, Desserts

Blueberry Breakfast Cake

Blueberry Breakfast Cake
Los Angeles Times

I like to bake with blueberries. They're wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that's best served warm. If you buy a bunch of blueberries but don't get to baking right away, that's OK. As long as ... Read more

Total time: 1 hour 10 minutes plus 30 minutes cooling | Serves 8 to 12


  • 6 tablespoons chilled unsalted butter
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • Dash salt

Step 1Place the butter, granulated sugar, brown sugar, cinnamon and salt in a food processor; process until crumbly. Set the topping aside in the refrigerator.


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2/3 cup sour cream (light or regular)
  • 1 1/2 cups flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups blueberries

Step 1Place a rack in the center of the oven; heat the oven to 350 degrees. Grease a 10-inch springform pan and set it aside.

Step 2Use a mixer to cream the butter and sugar until fluffy. Add the cinnamon, vanilla and eggs. Mix until smooth. Add the sour cream. Mix well. Add the flour, reserving 2 tablespoons, then add the baking soda and salt. Mix the batter until smooth. Toss the blueberries with the remaining flour and stir them into the batter. Transfer the batter to the prepared pan, spreading evenly.

Step 3Bake the cake 25 minutes. Carefully bring the cake pan to the edge of the rack. Scatter the topping evenly over the cake. Continue to bake the cake until a toothpick inserted into the center comes out clean, about 25 minutes more.

Step 4Cool the cake on a wire rack at least 30 minutes before serving. (This can be made a day ahead and kept at room temperature, covered. To serve warm, reheat in a 300-degree oven until warm, about 12 minutes.) Use a sharp, flexible knife to separate the cake from the sides of the pan. Remove the ring. Serve in wedges.

Note: This cake goes way beyond breakfast and brunch. It also makes a great dessert; serve it warm with ice cream.


Spiced candied pecans
Spiced candied pecans

Grandma Chandler's Christmas cookies
Grandma Chandler's Christmas cookies

Jack Fry's shrimp and grits
Jack Fry's shrimp and grits

Lobster-stuffed avocado with champagne vinaigrette
Lobster-stuffed avocado with champagne vinaigrette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

The Savoy's Cornish scones
Buttermilk doughnuts
Mascarpone-stuffed French toast with orange compote
La Brea Bakery chocolate-walnut scones