Blueberry Breakfast Cake

5 from 1 vote

This blueberry breakfast cake starts with a cake mix and bakes up soft and buttery under a cinnamon streusel. It's the one I make every berry season.Recipe Card Fields (WPRM):

Prep Time10

Cook Time35

Total Time45

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 221kcal

Author: Jennifer Fishkind

Ingredients

For Cake:

15.25 ounces box yellow cake mix
⅓ cup whole or 2% milk
2 large eggs
¼ cup vegetable oil
1 cup fresh blueberries
2 tablespoons all-purpose flour

For Streusel Topping:

½ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons salted butter melted
2 teaspoons ground cinnamon

Instructions

Prepare a 9x13 baking pan by spraying it with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the yellow cake mix, milk, eggs, vegetable oil. Mix well, but do not overmix.
15.25 ounces box yellow cake mix, ⅓ cup whole or 2% milk, 2 large eggs, ¼ cup vegetable oil
Lightly coat the blueberries in 2 Tablespoons of flour. Fold the blueberry flour mixture into the rest of the cake mix.
1 cup fresh blueberries, 2 tablespoons all-purpose flour
Pour cake mix in the baking pan and spread the batter to the edges of the pan. Set aside.
In a small bowl, mix the sugar, flour, butter, and cinnamon together to form the streusel topping.
½ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons salted butter, 2 teaspoons ground cinnamon
Sprinkle the topping evenly over the batter in the baking pan.
Bake in the oven for 30-35 minutes. Check the cake with a toothpick to make sure it is completely cooked before taking it out of the oven.
Let the cake cool before cutting and serving.

Notes

Storage:

Keep the cake covered or in an airtight container at room temperature for up to 3 to 4 days. It travels well and holds up beautifully overnight, so baking it the day before a brunch and leaving it covered on the counter is a great move.

For longer storage, this cake freezes well for several months. Wrap it tightly so the streusel doesn't dry out, and let it come all the way back to room temperature before serving.

Nutrition