Yummy Blueberry Breakfast Cake

Name: Yummy Blueberry Breakfast Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 9x9-inch pan
Ingredients: 1 ¼ cups all-purpose flour; ½ cup white sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup butter, melted; ½ cup milk; 1 egg; 1 teaspoon vanilla extract; ½ cup all-purpose flour; ¼ cup white sugar; 3 tablespoons butter, melted; 1 (21 ounce) can blueberry pie filling; ¼ teaspoon lemon extract; ¼ cup fresh blueberries

Rating: 4.69 stars

16 Ratings
14 Reviews
7 Photos

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

By Laura Owen

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

1 9x9-inch pan

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.

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Step 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.
Step 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.
Step 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.
Step 5

Bake in the preheated oven until cake is golden brown, about 1 hour.

Nutrition Facts

Per Serving:

311 calories; protein 3.1g; carbohydrates 49.3g; fat 11.4g; cholesterol 44.3mg; sodium 206.5mg. Full Nutrition

Reviews (14)

Most helpful positive review

sandigpa

04/30/2015

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 do not melt the butter for the crumb topping. Cut the butter into the flour and sugar or else you will get a paste rather than crumbs. Read More

Helpful

(7)

Most helpful critical review

RGMASH

08/25/2018

It was okay - needed nuts or oatmeal in streusel to have some crunch & topping just sat in top of the cake. Probably won t make this again Read More

16 Ratings

5 star values: 12
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sandigpa

04/30/2015

Helpful

(7)

Karen

09/21/2017

I used stevia instead of sugar. It turned out very good! Next time I'll try cherry pie filling. Read More

Helpful

(4)

Sheila Schultz

01/29/2019

I doubled the topping .Did not use lemon exstact. Delicious! Read More

Helpful

(2)

Phyllis Trinke Funk

07/24/2016

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 than cake tin. Flavor was great and definitely will try these with other fruit as well. If you are going to do these in a muffin tin make sure you cut your baking time nearly in half. Also use muffin papers in order to help with clean up later. This recipe gave me 12 good sized muffins. Read More

Helpful

(1)

Trinity Cecelia Anne

11/06/2017

I loved this recipe. I made it this morning for my family and there was only one small piece left of it! I will the next time double the crumble topping and will not add the fresh blueberries. Very good recipe!!! Read More

Helpful

(1)

Lori Perkins

11/28/2016

Definitely will make it for Christmas morning. Easy to make ahead and serve warmed up with whipped cream ice cream or yoghurt. Would NOT serve 12 more like 6 or 8....1 piece is not enough. I did make more crumble but I only had an 8x8 pan so probably didn't need to. So little batter so much pie filling but it came out perfect. Read More

Carole

01/22/2014

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

thrash29

03/01/2020

Very good flavor. The addition of lemon extract makes this recipe. I doubled the fresh blueberries and it was great. Read More

zielonko

06/28/2020

This was great. I doubled the crumb topping like others suggested. Also like other reviews I didn’t melt the butter for the crumb topping and instead cut it into the mixture. I forgot to sprinkle the flour on the greased pan but it didn’t seem to hurt anything. Read More

RGMASH

08/25/2018

It was okay - needed nuts or oatmeal in streusel to have some crunch & topping just sat in top of the cake. Probably won t make this again Read More

More Reviews

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All Reviews for Yummy Blueberry Breakfast Cake

- of Reviews

Yummy Blueberry Breakfast Cake

Servings Per Recipe: 12
Calories: 310.9

% Daily Value *

protein: 6 %

carbohydrates: 16 %

dietary fiber: 7 %

sugars:

fat: 18 %

saturated fat: 35 %

cholesterol: 15 %

vitamin a iu: 8 %

niacin equivalents: 13 %

vitamin c: 1 %

folate: 9 %

calcium: 6 %

iron: 8 %

magnesium: 4 %

potassium: 3 %

sodium: 8 %

thiamin: 15 %

calories from fat:

*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.