Blueberry Brunch Cake

READY IN: 45mins
Recipe by DanPatch

This recipe is off of a Wilton 9x9x2" non stick cake pan. It is so good! It looks appetizing, and tastes delicious. We used a 9x9x2" pan, but you could probably use other sizes. Just watch cooking time!

Top Review by Sydney Mike

Followed your recipe on down, although I did use frozen blueberries (not in a sauce, but individually frozen) & that worked out fine! Made this up in no time at all & had ourselves a wonderful dessert treat! Definitely worth making again! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. Preheat oven to 350 F.
  2. Spray pan with vegetable pan spray.
  3. Cream butter and sugar in large bowl until light and fluffy.
  4. Add eggs and vanilla; beat.
  5. Toss flour, baking powder, baking soda, and salt with a fork.
  6. Add alternately with sour cream to creamed mixture.
  7. Mix until smooth.
  8. Toss brown sugar, cinnamon, and nuts together.
  9. Pour half the batter into prepared pan.
  10. Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
  11. Top with other half of nut mixture.
  12. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.

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