Many months ago, back in September, I made individual pumpkin spice breakfast cakes. They were simple, comforting, and perfectly moist.
I made them several days in a row and ate more than my fair share. They satisfied my sweet tooth while still feeling wholesome — whole wheat pastry flour gives that cozy, slightly nutty flavor and a reassuring sense of virtue.
At some point I stopped making them and nearly forgot about how soft and crumbly they were, how a spoon easily broke through their tender tops. Recently, I found myself craving that texture and decided to recreate a version with blueberries.
I picked up four pints of blueberries on a whim — not because I’m obsessed with them, but because they pair wonderfully with breakfast cakes and pancakes. Tossing fruit into a batter brightens every bite and adds a juicy pop that feels indulgent without being heavy.
Imagine a giant muffin that’s actually a cake: tender, lightly sweet, and speckled with bursts of berries. These are even better topped with a simple blueberry glaze for a glossy, fruity finish.
I’ve been experimenting with glazes lately and this blueberry glaze is an easy way to add flavor and a pretty sheen. It will drip a little and might stain a placemat, but that’s part of the charm — the casual mess of something homemade and delicious.
This breakfast cake is playful and approachable. If you prefer less sweetness, it’s forgiving — not overly sugary and easy to enjoy with coffee or yogurt on the side.
Blueberry Breakfast Cakes
Adapted from pumpkin spice breakfast cakes
Serves 2
Ingredients:
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup Greek yogurt
- 1/3 cup whole wheat pastry flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup fresh blueberries, tossed in a little flour
Directions:
Preheat the oven to 350°F (175°C). Cream the butter and sugar together until light and fluffy. Add the egg and mix until combined, then stir in the vanilla and Greek yogurt. In a separate bowl, combine the whole wheat pastry flour, all-purpose flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet mixture and stir until just combined — do not overmix. Gently fold in the floured blueberries.
Spray two ramekins with non-stick spray and divide the batter evenly between them. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before glazing.
Blueberry Glaze
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 1 1/2 tablespoons heavy cream
- 1 tablespoon milk (add more if needed)
- Handful of mashed blueberries
Combine the powdered sugar with the heavy cream and vanilla, stirring until the mixture resembles a thick batter. Add milk one tablespoon at a time until the glaze reaches a pourable consistency. It may look lumpy at first; keep stirring and it will smooth out. Stir in a few mashed blueberries for color and flavor. Drizzle over the warm cakes.
If you haven’t had breakfast yet, this is a great reason to get up and make something comforting and bright. These cakes are easy, satisfying, and a lovely way to start the day.