So… I did this.
Blueberries.
Bacon.
Together.
For breakfast.
In dessert form.
I mean… I made a cake with bacon fat. If that wasn’t on my bucket list I don’t know what is.
We’re moving a little backwards here — dinner yesterday, breakfast today, and tomorrow… lunch. Regardless, this doesn’t have to be just breakfast. It works as breakfast, dessert, a snack, or emergency comfort food. Somehow calling it “breakfast” makes the indulgence feel more justified, even if you’re eating something sugary at 7:18 a.m.
I love this cake so much it’s almost a problem. It’s one of those treats that makes you simultaneously proud and a little guilty.
The only thing that could improve this blueberry-bacon experience is having it in a magical setting — a tropical island, a cozy ski lodge with a roaring fire, or even wandering around Target at closing time surrounded by aisles of goodies. But wherever you eat it, this cake delivers.
Totally Team Pacey for life, by the way.
This cake itself is simple — like a classic coffee cake — but studded with juicy blueberries and crunchy, salty bacon. A touch of cinnamon and vanilla adds warmth, and a cream cheese glaze finishes it off, because sometimes more is better.
It works. Think of it as blueberry pancakes with bacon, but layered and baked — just as delicious and slightly more decadent.
Blueberry Bacon Breakfast Cake
Adapted from an eggnog crumble cake recipe. Makes a 9×13 dish.
- 6 slices thick-cut bacon
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons bacon fat, cooled
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup loosely packed brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 8 ounces fresh blueberries (frozen may be used — thaw and dry thoroughly)
Heat a large skillet over medium-high and add the bacon. Cook until completely crisp and the fat is rendered. Transfer bacon to paper towels to drain, reserving 2 tablespoons of the bacon fat.
Preheat the oven to 350°F (175°C). In a small bowl, whisk together both flours, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk the melted butter and bacon fat with the brown and granulated sugars until combined. Whisk in the eggs until smooth, then stir in the vanilla. Gradually mix in the dry ingredients with a large spoon. Add the milk and stir until just combined. Toss the blueberries with 1–2 tablespoons of flour to prevent sinking. Fold in the crumbled bacon and the blueberries, then pour the batter into a greased 9×13-inch baking dish.
Bake for 30–33 minutes, or until golden around the edges and set in the center. Remove from the oven and poke holes across the top with a toothpick. Pour the cream cheese glaze over the warm cake, reserving a little glaze if you want extra drizzle.
Cream Cheese Glaze
- 1/2 cup whipped cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
In a bowl, whisk the softened cream cheese until smooth. Add the vanilla and 2 tablespoons of milk and mix, then gradually stir in the powdered sugar until you reach the desired thickness. If it’s too thick, add milk 1 teaspoon at a time. If it’s too thin, add powdered sugar 1 tablespoon at a time.
Optional additions: chocolate chips—because that would take this cake over the top.