Spiced blueberry breakfast cake

Spiced blueberry breakfast cake recipe

Looking for a deliciously different coffee cake recipe? Our blueberry-topped breakfast cake makes a scrumptious summer treat. Made with fresh blueberries, flour, cornmeal, cinnamon and sugar, this quick and easy recipe is bursting with fresh flavor. Served warm from the oven, our blueberry upside-down breakfast cake is a great way to wake up your family to something good!

Yield: 8 servings
Nutrition facts: Per serving: 300 calories, 11 g fat, 45 g carbohydrates (2.5 g fiber), 5 g protein, 359 mg sodium

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1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1½ tsp. baking powder
½ tsp. baking soda
¾ tsp. cinnamon
½ tsp. salt
⅛ tsp. allspice
1 cup buttermilk
1 large egg
6 Tbsp. butter, melted
2 pkg. (6 oz. each) fresh blueberries


  1. Preheat oven to 400°F. In medium bowl, whisk together flour, cornmeal, ¼ cup of sugar, baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together buttermilk, egg and 4 tablespoons melted butter.
  2. Pour remaining 2 tablespoons butter into 9-inch cake pan, tilting to coat. Sprinkle remaining ¼ cup sugar over butter, and top with blueberries in single layer.
  3. Make well in center of dry ingredients and pour in buttermilk mixture. Mix until just combined. Spoon batter over berries, smoothing top.
  4. Bake 30 minutes or until cake tester comes out clean. Let cool in pan 5 minutes. Invert onto serving platter. Serve warm, cut into wedges.