This BLUEBERRY CINNAMON ROLL CAKE is the ultimate way to eat cake for breakfast! Swirls of cinnamon, juicy berries throughout, and a simple glaze over the top.
When it comes to breakfast, my family will almost always choose something sweet.
I mean, I wrote an entire cookbook full of pancake recipes. 😉
Our cinnamon roll cake has been a longtime hit with readers (and with my kiddos), but one reader mentioned that she was going to try adding blueberries the next time.
Um, SAME GIRL.
It was so good (and such a simple way to make the cake extra special) that I’m back to share it with you!
Next up, we’ll try adding blueberries to our cinnamon roll French toast casserole.
Sugars – You’re going to need brown and granulated sugar for the cake and powdered for the glaze.
Butter – We use salted.
Blueberries – We only tested this with fresh berries, but I do believe frozen would work.
How to Make:
Mix: While your oven is preheating, add the flour, sugars, cinnamon, baking powder and salt to a large mixing bowl and mix until well combined. Add the milk, eggs, and melted butter and mix until it’s just combined, do not overmix.
In a hurry?
Our homemade yellow cake is absolutely perfect here, but if you’re in a rush, feel free to swap in a box of vanilla cake mix. Just prepare the cake mix according to package instructions and then proceed with this recipe.
Blueberries: The crucial component of this tasty treat is definitely the blueberries! Add the blueberries to a small mixing bowl and add the flour, stirring carefully until the blueberries are coated in the flour.
We’re coating the berries in flour to help prevent them from sinking to the bottom of the cake while baking.
Fold the blueberries into the cake batter until they’re just combined. Pour into a greased 9×13 baking dish.
Topping: For the topping all you’ll need is a cup of brown sugar and a tablespoon of cinnamon! Whisk them together and then sprinkle over the top of the blueberry and cinnamon batter.
Now the fun part! Get a butter knife and use it to start swirling the topping into the batter until everything is evenly distributed.
Bake and Cool: Put the dish in the pre-heated oven and bake for 35-40 minutes or until a tester comes out clean. Allow the cinnamon roll cake to cool for about ten minutes before making and adding the glaze.
Glaze: Whisk together milk and powdered sugar to make the glaze, adding 1 tablespoon of milk at a time to reach your desired consistency.
While the cake is still warm pour the glaze over the top and allow it to set before serving!
- Chocolate chips instead of blueberries? It would work!
- Chopped nuts can be added to this recipe along with the blueberries.
- Make a caramel sauce for the topping instead of the milk/sugar glaze.
more breakfast favorites!
Blueberry Cinnamon Roll Cake
For the cake:
For the blueberries
- 1 cup fresh blueberries
- 1 tablespoon flour
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk or more
To make the cake:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add all of the ingredients except for the butter to a mixing bowl and whisk well to combine.
- Pour in the melted butter and use an electric mixer on low speed, mixing the batter until it’s just combined. Do not overmix.
For the blueberries:
- Add the blueberries and flour to a small bowl and toss to combine.
- Fold the berries into the cake batter gently, being careful not to break up the berries.
- Pour batter into the prepared baking dish.
For the topping:
- To make the topping, whisk together the brown sugar and cinnamon.
- Sprinkle the topping over the top of the cake and use a butter knife to swirl the topping into the batter.
- Bake for 35-40 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes.
- Whisk together the powdered sugar and milk to make the glaze. Add additional milk 1 tablespoon at a time to reach the consistency you prefer. Pour the glaze over the warm cake.
- Let glaze set before slicing and serving.