Blueberry Breakfast Cake
A moist, flavorful blueberry breakfast cake with warm spices and a crunchy topping, perfect for a cozy morning treat or brunch gathering.
Ingredients
- 1/4 cup shortening ⓘ
- 1/3 cup sugar ⓘ
- 1 egg ⓘ
- 1 1/2 cups sifted flour ⓘ
- 2 teaspoons baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 2/3 cup milk ⓘ
- 1 cup fresh blueberries ⓘ
- 1/2 cup brown sugar ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 2 Tbsp. butter or margarine, melted ⓘ
Instructions
- Blend shortening and 1/3 cup sugar; add egg and beat well.
- Sift together flour, baking powder, salt, 1/2 teaspoon nutmeg.
- Add to shortening mixture, alternately with milk, being careful not to overmix.
- Fold in blueberries.
- Spread batter in a greased 9 x 9-inch baking pan.
- Mix together brown sugar, cinnamon, nutmeg, and melted butter.
- Toss with cereal and sprinkle over batter in the pan.
- Bake in a moderately hot oven (400°F) about 25 minutes.
Tips & Substitutions
For a lighter texture, ensure that you sift the flour properly and mix the batter gently. If you don't have shortening, you can substitute with an equal amount of unsalted butter. For added flavor, consider using lemon zest or vanilla extract. To enhance the blueberry flavor, try folding in a tablespoon of blueberry jam or preserves.
Serving Suggestions
This Blueberry Breakfast Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Pair it with a side of fresh fruit or yogurt for a balanced breakfast. It also complements well with a warm cup of coffee or tea, making it perfect for brunch. For more breakfast inspiration, explore more American recipes.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Breakfast Cake contains roughly 543 calories, with 4g protein, 33g carbohydrates, and 45g fat. It is a good source of calcium (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1009mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but it's advisable to toss them in a bit of flour before adding them to the batter to prevent them from sinking. Also, do not thaw them beforehand; adding them directly from the freezer helps maintain their shape and prevents the batter from turning blue.
What can I substitute for brown sugar?
If you don't have brown sugar, you can create a substitute by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. This will give you a similar flavor and moisture level. Alternatively, you can use coconut sugar for a healthier option.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter the night before and keep it covered in the refrigerator. Just stir gently before baking to ensure everything is well combined. This makes it convenient for a quick breakfast or brunch, allowing you to enjoy it fresh out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).