EASY BLUEBERRY CAKE (CINNAMON TOPPING)

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Soft, sweet breakfast bread jammed with blueberries and topped with a thick cinnamon streusel topping.

If you love blueberries, you’ll love my simple blueberry pound cake that is loaded with scrumptious blueberries and topped with a tangy lemon glaze.

Very Blueberry Cake

With this breakfast cake you will have a blueberry-licious breakfast. Seriously, it’s a Blueberry atomic blast.

The blueberries are the leading actor in this scrumptious, very blueberry cake for sure. While making it, I thought the blueberries and cinnamon topping would share the leading roles, but that didn’t happen.

The cinnamon topping, even with all that butta and sugar, didn’t out shine those juicy, flavorful blueberries in this recipe.

Easy Blueberry Breakfast Cake

Not only is this cake one of the best blueberry cakes ever, it’s so easy to make. With it’s simple ingredients, you can jump (or barely crawl) out of bed and whip this up quick and easy.

It’s perfect for that Saturday morning family breakfast or that girl’s brunch you love to throw every so often. You will be the Queen Baker wherever you serve this.

Simple Blueberry Cake Key Ingredients

• sugar
• brown sugar – helps make the cake moist and soft.
• butter softened – softened butter incorporates much easier than cold butter.
• egg room temperature – provides structure, leavening, richness, color, and flavor to the cake.
• milk room temperature
• almond extract – adds a delicious flavor that complements the blueberries perfectly.
• flour
• baking powder – causes the cake to rise.
• blueberries

Tools Used in Blueberry Cinnamon Cake

• Stand or Hand Mixer
• 9 inch round pan (I used a 10 inch round pan and it was fine.)
• Sifter
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring spoons
• Spatula

Can I Use Frozen Blueberries In Cake?

Yes, yes, yes! In fact, this article from Bon Appetit says it’s better to use frozen fruit in cakes. Small, still frozen pieces of fruit work better than non-frozen fruit. Using frozen fruit prevents the possibility of smushing fruit into your batter while mixing. This will eliminate that dreaded red, purple or blue batter.

How To Prevent Blueberries From Sinking In Cake

I hate pulling out a blueberry cake or muffins and all the fruit is at the bottom. It’s still yummy, but the cake or muffins are better and prettier with the fruit dispersed evenly.

According to this article from Food Network, tossing the blueberries in a tablespoon or two of flour before adding them to the batter will keep them from sinking The flour soaks up some of the fruit’s liquid, making them less likely to sink.

Final Thoughts On Easy Blueberry Cake

A very simple cake. It’s a delightfully sweet cake baked in a 9 inch pan that’s loaded with plump, juicy blueberries and covered with a cinnamon topping. Try serving this for family breakfast this weekend and win Mom Of The Year.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Fruit Filled Cake And Cobblers

• Easiest Ever Strawberry Cobbler
• Mixed Berry Cobbler (Strawberries & Blueberries)
• Easy Peaches & Cream Cake
• Blackberry Cobbler, A Sweet Summer Delight
• Easy Blueberry Cake With Cream Cheese Frosting
• 4 Ingredient Blueberry Cobbler