Blueberry Spice Breakfast Cake

18 Sep

Is summer officially over?  According to the almanac, we still have a few short days left.  Fall officially takes over this Friday.  But in this territory, fall has already crashed our party with a quick and sudden bang.  One 20 degree drop in as many hours, and that’s the way it’s going to be from here on out… temps will fall without abandon, and we’ll all look insane in our attempts to bravely sit through the kids’ soccer games with our chattering teeth and blue lips.

Speaking of blue, I’m rebelling against nature with my little post on blueberries 🙂  They’re still plentiful and plump at the supermarkets, albeit imported.  No matter, because they are delicious and still available.

Bluberry Spice Breakfast Cake

Bluberry Spice Breakfast Cake – hello, Brunch!

Plump, juicy blueberries are the feature in this scrumptious breakfast cake.  Add brown sugar and fall spices, and you can’t go wrong with this hearty morning treat.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake, from sweet Auntie Polly

Auntie Polly is the one to thank for this yummy blueberry breakfast cake.  Auntie Polly isn’t actually my aunt or my cousin or even related to me… but my boys call her Auntie.  In our culture, all of mommy’s friends are fondly referred to as Aunties.  All of daddy’s friends are proudly titled Uncles.  I love the casual familiarity of those titles.  Auntie Polly is actually a very dear friend of mine, going way back to those carefree days of BK life (remember, Before Kids?)

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Auntie Polly has a reputation for being super creative, and her artistic designs are amazing.  She is also known to bake up some tasty treats, and this recipe is no different.  Blueberry spice breakfast cake is chock full of berries, making every bite moist and richly satisfying.  I added a bit of oatmeal and flax into this yummy cake, and subbed whole yogurt for the sour cream (do you see a trend here?)   I will feel extremely good about serving something called “cake” at 9am 🙂

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

This blueberry spice breakfast cake isn’t one of those light, fluffy varieties.  I enjoy light and fluffy also, but there are times I prefer something more substantial, especially to start my day.  This cake is beautifully moist, tender, and dense all at the same time.  I suppose that’s why it’s a breakfast cake and not a dessert.  Though I’d absolutely eat it for dessert.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Why, oh why, do I insist on making myself hungry by writing about and staring at yummy edibles at night?  The exact time we’re taught not to even think about ingesting a morsel of anything.  At least I usually know what I’m having for breakfast the following day!

Get your sweet blueberries before they’re gone!

RECIPE (makes one 9 or 10 in round)


1/2 cup or 1 stick softened (not melted) butter
1 cup sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 TB vanilla extract
2 eggs, room temp
2/3 cup whole plain yogurt
1 1/2 cup flour, divided
1/2 tsp baking soda
1/2 tsp salt
1 TB ground flaxmeal, optional
1 3/4 cup fresh blueberries (if you must use frozen, do not thaw)

6 T chilled butter
3 T sugar
3 T brown sugar
1 tsp cinnamon
1/4 tsp kosher salt

Coarse sugar, such as Turbinado, for garnish


Mix topping ingredients together until crumbly.  Set aside in fridge.

Place oven rack to lower middle and preheat to 350F.  Grease a 9 or 10 inch Springform pan.

Use a mixer to cream butter and sugar until fluffy and very pale yellow.  Add cinnamon, nutmeg, vanilla, and eggs.  Mix together until smooth.  Add the yogurt and mix well.  Add flour, reserving 2 TB  set aside.  Add baking soda, salt, and flax meal.  Mix batter until smooth.  Carefully toss blueberries with the 2 TB reserved flour.  Gently fold berries into the batter.

Transfer batter into prepared pan, spreading evenly.  Sprinkle chilled topping evenly over cake.  Place a large pan under Springform pan to catch drippings.  Bake for about 45 minutes if using 10 inch pan.  If using a 9 inch, you may need a couple more minutes bake time.  Bake just until toothpick comes out with a few chewy crumbs still stuck to it.  Remove cake and sprinkle with Turbinado sugar on top.  Cool on wire rack.  Cake can be made the night before and kept in the pan, covered with foil, until ready to serve.  To serve warm, reheat at 300F for about 12 minutes.  Remove sides of Springform pan and serve in wedges.

Source:  Chew Out Loud, inspired by my friend Polly

8 Responses to “Blueberry Spice Breakfast Cake”

  1. Margo September 18, 2012 at 6:20 pm #

    Can’t wait to try this!

    • There for a reason's Rachel September 19, 2012 at 5:11 am #

      Yum yum yum! I think I have some blueberries lying around. Might try this one soon when my boyfriend’s parents are next invited to dinner.

  2. GreedyFrog September 19, 2012 at 12:38 am #

    Breakfast cake? You are a genius, fact!

  3. myhealthyohana September 19, 2012 at 7:58 pm #

    Haha, BK life…that did exist, didn’t it?

    We also call many of our friends aunty and uncle, I love it…it’s like welcoming your friends into your family 🙂

  4. trkingmomoe September 20, 2012 at 12:58 am #

    Great looking coffee cake, tea cake or breakfast cake. I just copied you recipe.

  5. barbellsandbuttercream September 24, 2012 at 9:32 pm #

    Was reading your most recent post while sitting next to my hubby watching football. He happened to look over and saw the pic of the blueberry spice cake and said, “Bet that’s good.” I know what I’ll be making this weekend!

  6. Deanna Lynn September 28, 2012 at 5:32 am #

    Where is the oatmeal you mentioned that you added? It sounded great when you mentioned it in your article and was looking forward to reading it in the recipe

    • chewoutloud September 28, 2012 at 6:11 pm #

      Yes! I put it into the crumble topping 🙂

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