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U.S. Highbush Blueberry Council

Blueberry Breakfast Cake

Nothing gets you out of bed on a Sunday morning like the sweet, buttery smell of warm breakfast cake wafting through the house. This Blueberry Breakfast Cake gets an extra little kick from the little blue dynamos you fold into the mix. With a smear of butter, a dab of jam, or simply on its own, this Blueberry Breakfast Cake is the ideal weekend meal to wake up to!


  • 1-1⁄3 cups flour
  • ¾ cup quick-cooking oats
  • 1⁄3 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 cup frozen blueberries*


  1. Preheat oven to 400°F
  2. Grease an 8-inch round baking pan
  3. Set aside
  4. In a medium mixing bowl combine flour, oats, sugar, baking powder and salt
  5. In a 1-cup measure stir milk, oil and egg
  6. Pour all at once into flour mixture
  7. Stir just until moistened (batter will be lumpy)
  8. Fold in blueberries
  9. Spoon batter into prepared pan
  10. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes
  11. Cool on a rack, 5 to 10 minutes
  12. Serve warm

Number of servings (yield): 8


Per Portion:

236 calories

5 g protein

33 g carbohydrate

9 g fat

211 mg sodium

29 mg cholesterol


*Blueberries should be firmly frozen when used in baking

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