Blueberry Breakfast Cake

star rating (18) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 8 servings.

Recipe photo

This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! Not overly sweet, it's perfect served with fruit salad, English muffins, or your favorite breakfast meat.

Blueberry Breakfast Cake

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 servings.
Published: 04/21/2010


  • 3 large eggs
  • heaping 1/2 cup sugar
  • 6 tablespoons melted butter
  • 1 cup small-curd cottage cheese or part-skim ricotta
  • 1 cup sour cream (low-fat is fine)
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1 1/2 cups blueberries, fresh or frozen
  • cinnamon-sugar, for topping

Tips from our bakers

  • For pretty presentation, wait 30 minutes, then cut individual servings with a round biscuit cutter. Use a spatula to support the bottom as you lift each slice onto a plate.


see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.

2) Beat together the eggs and sugar until smooth.

3) Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.

4) Add the flour, salt, and baking powder, stirring or beating gently to combine.

5) Pour the batter into the pan, and scatter the berries evenly over the top.

6) Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.

7) Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.

8) Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.

Yield: 8 to 10 servings.


1 2  All  
  • star rating 02/24/2015
  • Vicky from Alexandria, VA
  • Delicious!
  • star rating 08/08/2014
  • Roxy from Palo Alto, CA
  • Just made this with Greek yogurt, (for the sour cream), Fiori Di Sicilia, (1/4 tsp.), lemon rind, (1 tsp.), and vanilla instead of Buttery Sweet Dough Flavor. So wonderful! Smells so good! Husband says it's "clafoutis-ish." The cinnamon-sugar is a great touch. Highly recommended.
  • star rating 07/13/2014
  • cynthia20932 from KAF Community
  • Fantastic! Tender and moist, and easy to throw together! I only had to bake it for 40 minutes in my countertop convection oven.
  • star rating 08/19/2013
  • homemaker78 from KAF Community
  • Wow, I cannot even begin to mention on how many times I have made this, my husband never grows tried of the recipe. It is not to sweet, almost like a cheesecake like other have stated. I put in some blueberry flavoring for more taste and it is awesome! I make it with frozen blueberries they seem to me to hold up better during the baking. Since it is not tooo sweet we eat it with a fruit salad which to us is a perfect way to start out our day.
  • star rating 07/03/2012
  • twrlgrl608 from KAF Community
  • As is, I would personally give this recipe a 3, because on its own I find it bland. However, I made a significant amount of changes which made this cake very light, delicious, and so eatable! I love my changes, but this recipe was a good base.
  • star rating 02/06/2012
  • abc236 from KAF Community
  • Delicious! Very quick and easy to make. Perfect heated up on a cold winter morning with a cup of coffee.
  • star rating 01/19/2012
  • denlovert from Montreal. from KAF Community
  • My family loves this recipe, it is so delicious and easy to prepare. Because I used frozen blueberries, I had to bake it 10 minutes longer than the suggested time, but the result was yummy........
  • star rating 10/30/2011
  • cejp from KAF Community
  • I love this recipe with blueberries, but now that it is fall I wanted to make it more seasonal. I added 1/2 cup pumpkin puree, cut the ricotta and greek yogurt(sour cream) to 3/4 cup each, added 1 tsp. pumpkin pie spice, kept the rest of the recipe the same except instead of blueberries, I used fresh cranberries. Nice Sunday breakfast on a snowy morning(what's with that, it's only October?!).
  • star rating 09/03/2011
  • Suzan from MI
  • This was fabulous! I used blueberries which we recently picked and then froze. It reminded me of a soft custard type of cake. This will become a new favorite for us it's so quick and simple. I can't wait to use it at my next brunch for the gals!
  • star rating 08/25/2011
  • Since 8 from KAF Community
  • My husband would rate this a 5 - he loved it. I thought it was just a cheesecake that needed tweaking to truly be good. However, I'll make it again for him because he's diabetic and I can make this to suit him. I used Greek yogurt in place of the sour cream and Splenda (R) in place of the sugar to make it a better food for him. What he really loved were the fresh blueberries. Next time it will get some lemon zest to improve the flavor profile. And I'll use a spring-form pan to make serving it easier.
1 2  All  

Related recipes