Blueberries + olive oil = a tender, fruit-packed crumb
Hello friends! If you love a breakfast bake that’s simple yet packed with flavor, this is for you. This cake is jammed with blueberries, has a tender, plush crumb thanks to olive oil and yogurt, and bakes up golden with crisp, crunchy edges. It is not really sweet enough to feel like dessert. Instead, it lands exactly where a good morning bake should—perfect with coffee and just right for a quiet slice later in the day.
I think of this as a modern-day bran muffin. It has some of that same “breakfasty” feel, with a little fiber and protein, but it is also very much cake. The seeds are not here just for health. They help the loaf stay moist and help the batter hold more fruit than usual, which is a big part of what makes this cake so good.
This cake is based on Alison Roman’s Blueberry Olive Oil Cake, with a few small changes that suit my kitchen and taste.
Why This Blueberry Morning Cake Works
Bright blueberry flavor. The blueberries really shine here, so every slice tastes juicy, fresh, and full of jammy berry flavor.
Extra-moist, fluffy crumb. The center stays plush and tender, while the top and edges turn beautifully golden and crisp.
Just sweet enough. It is barely sweetened and lightly spiced with cinnamon, which makes it feel right for breakfast or a coffee break cake.
Easy to get right. No mixer, no tricky method, and no complicated steps. Just whisk, fold, and bake.
A crunchy top that works. The sugar on top may look like a lot before baking, but it gives the loaf that lovely crisp finish without making it overly sweet.
How to Add Einkorn Flour for More Flavor and Nutrition
I have really been enjoying baking with einkorn lately, so I have also made this with half all-purpose flour and half all-purpose einkorn flour. I love what it brings to the loaf. It gives the cake a richer, more buttery, slightly deeper flavor that makes it even more interesting to me. It also gives the loaf a nice nutrition boost, which I appreciate when I am baking for my family. Part of cooking for others, at least for me, is wanting the food to taste wonderful while also feeling good about putting it on the table. I really do feel responsible for feeding my family something nourishing and worthwhile.
I tested a few variations, but kept coming back to this half-and-half version because it has the best balance of texture, flavor, and structure.
Especially now that I have a Mockmill and have started milling some of my own flour at home, I have been enjoying einkorn even more. If you’d like to read a little more about why I keep reaching for einkorn, you can do that here. And if you’d rather watch than read, watch here.
If you want to try einkorn flour, I have had good luck ordering from Grand Teton Ancient Grains directly. The Whole Foods near me carries it too, so you may be able to find it there as well.
Helpful Tips Before You Bake
Why I used half einkorn:
The base recipe works beautifully as written, especially with how many blueberries are packed into the batter. The einkorn is simply an optional way to add deeper flavor and a little extra nutrition. I use half all-purpose flour and half einkorn flour to keep the crumb soft and fluffy. Using more einkorn can make the loaf denser and may cause the berries to sink. If you’re new to baking with einkorn, start with about 25% and work your way up.
Bake time can vary. When I use einkorn, it usually takes about 60 minutes, give or take 5 minutes. With 100% all-purpose flour, it is more often 65 to 70 minutes. Start checking early. A tester should come out clean or with a few moist crumbs, but no wet batter. The top should look golden, and the edges should be pulling slightly from the pan.
For the top, I prefer turbinado sugar for a crisp, crunchy finish. I have also used chopped pecans with the sugar, but the loaf needs to be tented halfway through baking so the nuts do not get too dark. If you want to keep things simple, just skip the nuts.
Use a mild, fruity olive oil. You want one that plays nicely with the blueberries and cinnamon, not one that tastes too sharp or peppery.
If you want it sweeter, a drizzle of maple syrup or honey over a slice is lovely.
Helpful Baking Equipment
- 9 x 4-inch loaf pan
- parchment paper
- mixing bowls
- whisk
- spatula
- oven thermometer, optional
A quick note on the oven thermometer: I recommend one for baking confidence and control. My oven runs hot at times, so it helps me know what is really going on in there and gives me a better shot at getting things just right.
Seeing the cake on the counter while I make my morning coffee makes me really happy.
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A Blueberry Morning Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray a 9 × 4-inch loaf pan with cooking spray and line the long sides with parchment (for easy removal).
- In a medium bowl, whisk together the flour, ground flaxseed, chia seeds, baking powder, salt and cinnamon. If you notice any lumps, sift them out.
- In a large bowl, whisk together ½ cup sugar, ¼ cup brown sugar, the yogurt, eggs, and oil. Switch to a spatula, add the flour mixture and gently mix until it’s mostly combined. Add 1 ½ cups blueberries and fold until batter is well blended (you shouldn’t see any visible dry spots or lumps and blueberries should be well distributed), taking care not to overmix the batter.
- Transfer the batter to the prepared loaf pan and scatter with remaining ¼ cup blueberries. Sprinkle with remaining 1 tablespoon sugar and light brown sugar.
- Bake the cake until it is puffed, deeply golden, and springs back lightly when pressed on the surface, with the edges just starting to pull away from the pan, about 65 minutes, give or take 5 minutes depending on your oven. If you ask me, it is better to slightly overbake this one than underbake it.
- Remove from oven and let cool completely before slicing.
- DO AHEAD: This cake stays good for about 5 days, stored tightly wrapped at room temperature.
Notes
More Recipes to Bake Next
- Buttered Oat Cake Brimming with Blueberries— another cozy blueberry bake
- Sparkly Banana Bread: Samin Nosrat’s GOAT Recipe— a favorite breakfast loaf
- Easy Pumpkin Maple Muffins Cozy Fall Baking Recipe— soft, easy, fall-friendly muffins
- Preserved Lemon Labneh Cake with Lemon Glaze — bright, tender, and citrusy
- Hummingbird Pancakes with Caramelized Pineapple & Pecans — a fun breakfast treat
If you’d like to see more, come join me on YouTube, 𝕏, and Instagram. You can also follow James T. on his page here and on Instagram at @WarpSpeedWags. If you make this recipe, let me know how it turned out — and if you’re enjoying these posts, a comment, like, or share really does help.
10 responses to “A Blueberry Morning Cake”
I never make cakes or bake much at all but this could be the exception – I love blueberries and this is a terrific way to add them to a great morning with a cup of coffee – thanks!
This is a good one to start with!. Thanks for stopping by today.
Yummy!😋😋
Thank you!
My daughter uses Einkorn flour because its gluten is more tolerable than that of regular wheat flour. She’ll love this recipe. Thank you. 🙂
That’s so nice of you, Nancy! I hope she can tolerate the 50/50 mix at least.
Yum!!!!
o m g – this looks soooo good!
Thanks, Linda. Be well!
oh, you’re so welcome! xx