Yummy Blueberry Breakfast Cake

Yummy Blueberry Breakfast Cake


"An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares."
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1 h 20 m servings 311 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
  2. Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
  3. Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
  4. Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
  5. Bake in the preheated oven until cake is golden brown, about 1 hour.


Read all reviews 5
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To begin with, I made my own pie filling.....a lot more fruit and not nearly so much 'filler' as store bought pie fillings. The only other change I made was baking these in a muffin pan rather ...


Great easy recipe. Will try different fruit varieties as well. Have a canned cherry pie filling with fresh mango in the oven right now. Quick adjustments; make double the crumb topping and also ...

Great recipe! I just thought the pie filling was a little sticky.

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