One of my favorite summertime traditions is blueberry picking at the berry farm down the road. I’m instantly transported to the pages of Blueberries for Sal with each kerplunk, kerplunk! as the berries hit the bottom of our tin buckets. We picked loads of blueberries on a hot day last week and came home to hide in the shade and bake up some tasty treats with our bounty! I was craving a blueberry muffin and decided to experiment with a cake-style breakfast treat. The base of the cake is an adaption of our family’s favorite chocolate chip cake from my cookbook, New England Invite. The chocolate chips got swapped for fresh blueberries, and with a few other tweaks we had a delicious blueberry breakfast cake. Get the recipe below!

Blueberry Breakfast Cake.
  • 1½ Cups of Fresh Blueberries
  • 1 Stick of Butter, softened
  • 1 Cup of White Sugar, divided
  • 2 Large Eggs
  • ¾ Cup of Sour Cream
  • 2 Teaspoons of Vanilla Extract
  • 2 Cups of Flour, plus more for dusting
  • 1.5 Teaspoons of Baking Powder
  • 1 Teaspoon of Baking Soda
  1. Preheat Oven To 350°F, lightly grease a 8x10 baking dish and dust with flour.
  2. In a small bowl, combine the blueberries with a very light dusting of flour and set aside.
  3. In a large bowl with an electric mixer, cream together one stick of softened butter, ¾ cup of white sugar, and eggs
  4. Add in sour cream and vanilla extract to the mixture and stir to combine.
  5. Sift together flour, baking powder, and baking soda, and fold into the wet ingredients.
  6. Pour half of the cake batter into the greased baking dish, and top with half of the blueberries.
  7. Add the remaining half of the cake batter to the pan, and top with the second half of the blueberries.
  8. Sprinkle the top of the cake with the remaining ¼ cup of white sugar
  9. Bake the cake at 350°F for 30-35 Minutes; insert a toothpick in center of the cake to test doneness. If the toothpick comes out clean, remove the cake from the oven.
  10. Let the cake cool completely before cutting into square pieces.