Blueberry Breakfast Cake

  • Yield 10 to 12 servings

Topped with fresh blueberries and a sweet crumb, this breakfast cake feeds a crowd.


3 1/2 cups fall-purpose flour
1 1/2 cups brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 -- eggs
1/4 cup apple butter
1 teaspoon vanilla extract
3 cups blueberries
2 tablespoons butter, softened


  1. Mix the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in 1/2 cup butter until coarse crumbs form. Reserve 1 cup of the flour mixture.
  2. Add baking powder and baking soda to the remaining flour mixture and mix well. Beat in the buttermilk, eggs, apple butter and vanilla.
  3. Pour into a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Top with the blueberries.
  4. Cut 2 tablespoons butter into the reserved flour mixture. Sprinkle over the blueberries.
  5. Bake at 350 degrees for 50 minutes. Cool before serving.

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)



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