Blueberry Breakfast Cake is the perfect thing to serve up with coffee. Made with just a little bit of flour, this custard-like cake is a breakfast lover’s dream!
This cake y’all. OMG.
The results are such a good surprise! Let me explain.
I love a good cake for breakfast. This Black Forest Coffee Cake is a long time favorite. Then there’s Brown Butter Banana Coffee Cake and these Chocolate Banana Oat Bars that are basically still just cake.
This Blueberry Breakfast Cake has hit some new awesome highs in the realm of tasty breakfast cakes, though. Because in addition to loving just plain old cake, I ALSO REALLY LOVE CHEESECAKE.
Sorry for the yelling.
But it’s true. Cheesecake is dreamy amazing for every occasion all the time, and you should definitely make this Bourbon Cheesecake with Boozy Chocolate next time you are thinking about something that’s not breakfast. Sorry for the run-on sentence.
I’m just really excited. ‘Cause Blueberry Breakfast Cake is all loaded up with things like eggs and ricotta and sour cream. There’s only just 3/4 cup of flour.
When you add all that together you get a sort of custard-ey cake that has the smooth, creamy texture of cheesecake.
Except you can skip over all the panic about cracking cakes. This one won’t fail you.
You’ll find that there’s also only half a cup of sugar in the actual cake. The rest of the sweetness comes from the blueberries (duh), but also some cinnamon sugar that you’re going to make and sprinkle all over the top of the hot cake as soon as it comes out of the oven.
Plus powdered sugar. You know. For good measure.
Equal sugar opportunities happening here.
This cake is sooooooo good with a big cup of coffee, looks super pretty on a table set like as if you are fancy, and is really everything you could want out of cake for breakfast.
It even works well with frozen blueberries! Which means you can love on Blueberry Breakfast Cake all year round.
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