Blueberry Breakfast Cake

  • Yield: 10 to 12 servings


3 1/2cups fall-purpose flour
1 1/2cups brown sugar, packed
1teaspoon cinnamon
1/4teaspoon nutmeg
1/4teaspoon salt
1/2cup (1 stick) butter, softened
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1 1/2cups buttermilk
2-- eggs
1/4cup apple butter
1teaspoon vanilla extract
3cups blueberries
2tablespoons butter, softened


  1. Mix the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in 1/2 cup butter until coarse crumbs form. Reserve 1 cup of the flour mixture.
  2. Add baking powder and baking soda to the remaining flour mixture and mix well. Beat in the buttermilk, eggs, apple butter and vanilla.
  3. Pour into a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Top with the blueberries.
  4. Cut 2 tablespoons butter into the reserved flour mixture. Sprinkle over the blueberries.
  5. Bake at 350 degrees for 50 minutes. Cool before serving.

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)

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