Chelsea Williams’ Blueberry Morning Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - unsalted butter, softened to room temperature
  • 3 cups - granulated sugar
  • 6 - large eggs
  • 2 teaspoons - lemon extract OR grated rind of 2 lemons
  • 4 cups - unbleached all-purpose flour
  • 1 tablespoons - baking powder
  • 1/2 teaspoons - salt
  • 1 cups - milk
  • 2 1/2 cups - blueberries, fresh or frozen
  • Directions:

    Note: if using fresh blueberries, reserve 2 tablespoons of flour mixture and toss with berries before using. If using frozen berries, do not defrost.

    Heat oven to 350 degrees F. Cream butter and sugar together in a mixing bowl until very well blended.

    Add eggs one at a time, mixing after each addition. Add extract or lemon rind and stir. Set aside.

    Sift flour, baking powder and salt into a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk. Begin and end with flour.

    Fold in the blueberries. Pour the batter into a greased 12-cup Bundt pan or three 9-by-5-inch loaf pans. Shake or smooth with a spatula to level the top.

    Transfer to middle rack of oven and bake 40 minutes (for loaf pans) or 1 hour (for Bundt pan), or until a cake-tester or toothpick inserted in center comes out clean.

    Remove from oven and let cool on a rack for 10 minutes before inverting to unmold cake. Leave cake on rack until completely cool.

    Brief Description

    Makes 1 Bundt cake or three loaf cakes of blueberry morning cake.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 1 hour(s)



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    Posted On:

    May 6, 2020

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