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Robin Ward

A Blueberry Morning Cake

Packed with as many blueberries as the batter can hold, this morning cake is barely sweet, lightly spiced with cinnamon, and baked with crisp golden edges and a tender crumb.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray or a smidge of oil, for the pan
  • 1½ cups all-purpose flour (220g)
  • 2 Tbsp ground flaxseed (25g)
  • 2 Tbsp chia seeds, ground chia seeds, or poppy seeds (20g)
  • 1 Tbsp baking powder (12g)
  • 1 tsp kosher salt (4g)
  • ½ tsp ground cinnamon
  • ½ cup granulated sugar (110g), plus 1 tablespoon granulated or turbinado sugar, for topping
  • ¼ cup light or dark brown sugar (50g), plus 1 tablespoon for topping
  • 1 cup whole milk yogurt (250g), not Greek, plus more for serving, if desired
  • 2 large eggs
  • 1½ cups blueberries (220g), plus ¼ cup blueberries (40g) for topping (if frozen, do not thaw)

Equipment

  • 1 9 × 4-inch loaf pan

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. Remove from oven and let cool completely before slicing.
  7. DO AHEAD: This cake stays good for about 5 days, stored tightly wrapped at room temperature.

Notes

Einkorn flour option: The base recipe works beautifully as written. If you want to try my einkorn version, replace the 220g all-purpose flour with 110g all-purpose flour and 110g all-purpose einkorn flour. This half-and-half mix keeps the cake soft and fluffy, even with all the blueberries, while adding deeper flavor and a stronger nutritional profile. Start checking at 55 minutes. In my oven, it usually takes about 60 minutes, give or take 5 minutes.
Helpful swaps: Nondairy coconut yogurt works well here. Greek yogurt can work too, just thin it with a little milk or water first. Frozen pitted, halved cherries are also a good swap for the blueberries.