Blueberry Breakfast Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.9
  • Total Fat: 8.3 g
  • Cholesterol: 36.5 mg
  • Sodium: 278.4 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Blueberry Breakfast Cake calories by ingredient
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As found on A Thrifty Mom As found on A Thrifty Mom
Number of Servings: 12


    2 cups all-purpose flour
    2 tablespoons baking powder
    3/4 cup brown sugar
    Pinch of salt
    1 stick butter room temp ( not melted)
    1 egg slightly beaten
    3/4 cup milk or half and half
    1 cups fresh blueberries (used frozen and still good!)
    1/4 cup white sugar SAVE FOR THE TOP


Preheat the oven to 350 degrees F. Grease 913 pan.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Combine wet and dry ingredients. DO NOT OVER stir, just combined. Take half the batter and press into the bottom of a greased pan. Add fresh berries on top.

Then add the other half of the batter in spoonfuls to the top of the blue berries. Sprinkle the top with the 1/4 cup white sugar. Bake for 30-35 min or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool for about 10 minutes before serving.

Serving Size: Makes 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user THERESEADDY.

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