Sweet Baked Life

my sweet journey through life…


Blueberry Breakfast Cake

A soft, fluffy breakfast cake dotted with fresh blueberries will make every morning a good morning!

Blueberry Breakfast Cake | Sweet Baked Life

And today is definitely a good morning! I’m finally feeling better after being sick for four weeks! I won’t go into that whole miserable ordeal today — I’ll leave that for another day. For now, I want to share with you this Blueberry Breakfast Cake that will turn your ho-hum morning into a great one!

Breakfast for me has always been hard to do. Why? Well, mostly because I either get up so early during the week that food is really not on my mind, or because I rushing around and there is no time to eat before I zoom to the office.

It would be great to eat breakfast as a family; can you just see us all sitting at the dining room table, eating, laughing, and bonding as a family? Nope! This idyllic situation is not a reality for my family.

You see, when my husband travels his business, he is not around to eat breakfast with us and my son gets up at the last-minute possible before he has to go to school, so breakfast for him is not even on his radar. Now for me, I would love to sit down with a nice hot cup of coffee and eat something scrumptious for breakfast at home, like this Blueberry Breakfast Cake, however there really is no time to do so during the work/school week.

Blueberry Breakfast Cake | Sweet Baked Life

You see, when my husband is away on business, not only do I have to get myself ready, I have to constantly go back and forth from my room to my son’s room to get him up and drive him to school!

Here’s how our morning banter goes…

First I go into his room and, in my sweetest morning voice say, “Good morning. It’s time to get up. We have thirty minutes until we need to leave.” I briskly walk back to my room to put on my make-up.

Then I go back to his room and announce, “Twenty minutes until we need to leave.” Again, I walk back to my room to curl my hair.

Finally, if my son is still not up, I have to go back to his room and firmly state, “Ten minutes until we need to leave.” Yeah, he is finally up, and I am trying not to get stressed out before my morning starts at the office!

Blueberry Breakfast Cake | Sweet Baked Life

After I am ready, I proceed downstairs, pull his clean baseball uniform out of the dryer and put it in his bag along with plenty of fluids to keep him hydrated during the day and throughout his practice or game.

Now you see, this is why there is really no time to prepare something to eat at home for breakfast!

However, if I make something like this Blueberry Breakfast Cake over the weekend, voila – I’ve got a yummy breakfast that I can slice into generous squares to bring with me to work for the entire week — and I’ll get to truly savor each and every bite in the comfort of my office!

This breakfast cake is not too sweet. It’s soft and the fresh blueberries give it a wonderful flavor — and the sprinkle of sugar on the top just before baking gives it a wonderful little crunch. A delightful fluffy and fantastic treat to eat for breakfast!

Blueberry Breakfast Cake | Sweet Baked Life


  • Servings: 6-8
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Blueberry Breakfast Cake | Sweet Baked Life


1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1 (8 oz.) container Greek vanilla yogurt


Heat you oven to 350 degrees. Prepare an oval baking dish with non-stick cooking spray and set aside. Also, wash and dry the blueberries add 1/4 cup of the flour and toss until all berries are coated — set aside until ready to use.

In a large bowl of an electric stand mixer, with the paddle attachment, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and beat until well incorporated.

In a medium bowl, whisk together the remaining flour, baking powder and salt. Then add the 1/3 of flour mixture and 1/3 of the yogurt to the batter, mix, then repeat twice. Fold in the blueberries and spread the mixture into the prepared pan. Sprinkle with 1 tablespoon of sugar and bake for 40-50 minutes, or until a toothpick inserted to the center comes out clean. Cool on a wire rack for about 10 minutes. Then scoop out with a spoon to serve.

Blueberry Breakfast Cake | Sweet Baked Life

So, if you have no time in the mornings to eat breakfast at home like me, whip up this scrumptious Blueberry Breakfast Cake over the weekend and you’ll have a sweet and satisfying breakfast all week-long!



{recipe adapted from Alexandra’s Kitchen}


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Gluten-Free Lemon Cake

Do you know anyone who eats “gluten-free”?  Me too.  However, I had never baked anything gluten-free in my life.  But when my darlin’ friend kept eyeing the scrumptious creations I would bring into the office and share with my co-workers, she would sigh because she could not eat them,.  Then one day she asked if I could bake a yummy gluten-free treat for her.  Well, needless to say I was up for the challenge!

I searched the Internet and quickly discovered that there are many websites devoted to gluten-free baking and cooking, like the Gluten-Free Goddess, Gluten Free Girl and the Chef, and Simply Gluten Free.  I found a recipe that made my eyes widen, Lemon Yogurt Cake.  If you know me, you know that I love lemon.  I read through the recipe.  It did not sound difficult and the photo looked so yummy.  I darted to my local Raley’s and Trader Joes to see if they had the special ingredients I needed.  They did, well, somewhat.  I ended up doing a few substitutions based on what I found at my grocers, as well, after making it once, and getting rave reviews from my gluten-free friends, I did tweak it a bit to make it more lemony, just the way I like it!
Gluten-Free LemonCake
Gluten-Free Lemon Cake
(Recipe adapted from here)
1-1/2 cups white rice flour
1 cup almond flour (or almond meal)
1-1/2 cups granulated sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
4 eggs
1 cup lemon yogurt
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest

Heat your oven to 350 degrees.  Line a 8-9 inch springform pan with parchment paper, coat with cooking spray and set aside.

In a large bowl combine flours, sugar, baking powder, baking soda and salt and mix well to incorporate.  In a separate large bowl, beat the eggs with a whisk then combine the yogurt, lemon juice and lemon zest and mix well.

Combine dry ingredients to the wet ingredients and mix with a spoon until the batter is well incorporated.  Pour into prepared pan and bake for 45-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.

Cool on a rack for about 30 minutes.  Remove sides of pan and cut.  Serve warm or room temperature.  Garnish with powdered sugar and a lemon twist.

Give this tangy treat a try, even if you’re not living the gluten-free way, you’ll love the nutty soft texture of this delicious cake.  And just to let you know, the first time I made this I did not tell my family it was gluten-free and they devoured it!  My son who is a very picky eater loves this scrumptious cake!

Here’s to you Darlin’!