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Blueberry Breakfast Cake Recipe

This cake y’all. OMG.

The results are such a good surprise! Let me explain.

I love a good cake for breakfast. This Black Forest Coffee Cake is a long time favorite. Then there’s Brown Butter Banana Coffee Cake and these Chocolate Banana Oat Bars that are basically still just cake.

This Blueberry Breakfast Cake has hit some new awesome highs in the realm of tasty breakfast cakes, though. Because in addition to loving just plain old cake, I ALSO REALLY LOVE CHEESECAKE.

Sorry for the yelling.

Blueberry Breakfast Cake Photo

But it’s true. Cheesecake is dreamy amazing for every occasion all the time, and you should definitely make this Bourbon Cheesecake with Boozy Chocolate next time you are thinking about something that’s not breakfast. Sorry for the run-on sentence.

I’m just really excited. ‘Cause Blueberry Breakfast Cake is all loaded up with things like eggs and ricotta and sour cream. There’s only just 3/4 cup of flour.

Blueberry Breakfast Cake Picture

When you add all that together you get a sort of custard-ey cake that has the smooth, creamy texture of cheesecake.

Except you can skip over all the panic about cracking cakes. This one won’t fail you.

Blueberry Breakfast Cake Image

You’ll find that there’s also only half a cup of sugar in the actual cake. The rest of the sweetness comes from the blueberries (duh), but also some cinnamon sugar that you’re going to make and sprinkle all over the top of the hot cake as soon as it comes out of the oven.

Plus powdered sugar. You know. For good measure.

Blueberry Breakfast Cake Pic

Equal sugar opportunities happening here.

File 1 Blueberry Breakfast Cake

This cake is sooooooo good with a big cup of coffee, looks super pretty on a table set like as if you are fancy, and is really everything you could want out of cake for breakfast.

It even works well with frozen blueberries! Which means you can love on Blueberry Breakfast Cake all year round. 

Blueberry Breakfast Cake Photo

Blueberry Breakfast Cake Recipe

Heather Tullos
Blueberry Breakfast Cake is the perfect thing to serve up with coffee. Made with just a little bit of flour, this custard-like cake is a breakfast lover’s dream!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine Blueberries
Servings 12
Calories 211.08 kcal


  • 3 Egg
  • 0.5 Granulated Sugar
  • 6 Melted Butter cooled
  • 1 Part-Skim Ricotta Cheese
  • 1 Sour Cream
  • 2 Pure Vanilla Extract
  • 0.75 All-Purpose Flour
  • 1 Salt
  • 0.5 Nutmeg (Ground)
  • 1.25 Baking Powder
  • 1.5 Blueberries fresh or frozen
  • 2 Coarse Sugar
  • 1 Ground Cinnamon divided
  • Powdered Sugar to garnish


  • Preheat the oven to 350°F. Butter an 8" round cake pan.
  • In a large bowl, beat together the eggs and sugar until smooth. Add the butter, ricotta, sour cream, and vanilla. Mix until everything is well-combined.
  • Add the flour, salt, nutmeg, ½ teaspoon of the cinnamon, and baking powder. Stir until just combined.
  • Pour the batter into the pan, and scatter the blueberries evenly over the top.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, mix the coarse sugar with the remaining
  • Take the cake from the oven, and sprinkle the top heavily with the cinnamon-sugar mixture.
  • Let the cake cool, and sprinkle with powdered sugar before serving. 


Calories: 211.08kcalCarbohydrates: 19.31gProtein: 5.29gFat: 11.9gSaturated Fat: 3.42gSodium: 245.42mgFiber: 0.65gSugar: 10.67g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Cakes, Family Meals and Snacks
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