Oh, this blueberry cinnamon bake. It’s one of those recipes that just feels like a warm hug on a plate. I first whipped this up years ago, sort of on a whim, trying to use up some blueberries that were looking a little sad in the fridge. My kids, who are notoriously picky eaters, absolutely *devoured* it. Seriously, they asked for it again the very next day, and that’s how I knew I’d stumbled onto something truly special. It’s not overly complicated, which is a huge win in my book, especially on a chaotic weeknight. Think of it as a cousin to a Coffee Cake, but with this wonderfully tender, almost custardy interior studded with juicy blueberries, all infused with that comforting warmth of cinnamon. It’s definitely my go-to when I want something sweet and satisfying without spending hours in the kitchen. If you love a good crumble or a fruit-filled muffin, this blueberry cinnamon bake is going to be right up your alley. It’s the kind of dessert (or breakfast!) that makes your kitchen smell absolutely divine.
What is blueberry cinnamon bake?
So, what exactly *is* this blueberry cinnamon bake? Well, the name pretty much says it all! It’s a wonderfully moist, tender cake-like base that’s bursting with fresh blueberries and swirled with a sweet, cinnamony streusel or filling. It’s not a dense, heavy cake, nor is it a light and airy sponge. It sits somewhere in that perfect, comforting middle ground. I often describe it as a rustic dessert because it’s not fussy at all; it’s meant to be a little bit free-form and homey. The “bake” part implies it’s baked in a dish, usually a square or rectangular one, making it super easy to slice and serve. It’s essentially a simplified, more forgiving version of a traditional coffee cake, where the blueberries are the star and the cinnamon adds that cozy spice note we all crave, especially when the weather turns cooler. It’s the kind of treat that feels homemade and made with love, even if you’re short on time.
Why you’ll love this recipe?
Honestly, there are so many reasons why this blueberry cinnamon bake has become a staple in my recipe rotation, and I just know you’re going to fall in love with it too. First off, the flavor profile is just *chef’s kiss*. You get that burst of sweet, slightly tart blueberries, which are perfectly complemented by the warm, aromatic spice of cinnamon. It’s not overly sweet, which I appreciate, allowing the natural flavors of the fruit to really shine. It’s the kind of taste that brings back happy memories and feels instantly comforting. Then there’s the simplicity of it all. I’ve made this countless times, and it never fails to impress, yet it requires minimal effort. No fancy techniques or hard-to-find ingredients needed. This recipe is a lifesaver on busy nights when you need a crowd-pleasing dessert or a special breakfast treat without the stress. It’s also surprisingly budget-friendly! Blueberries can sometimes be pricey, but since this recipe doesn’t call for an overwhelming amount, it’s quite economical, especially if you use frozen blueberries, which work just as beautifully. And the versatility! You can serve this warm with a dollop of whipped cream or Ice Cream for a delightful dessert, or enjoy it as is for a comforting breakfast or snack. It’s truly a recipe that keeps on giving. Compared to a lot of other baked goods, this one strikes that perfect balance of indulgence and ease, making it a winner in my book.
How do I make blueberry cinnamon cake?
Quick Overview
Making this blueberry cinnamon bake is refreshingly straightforward! You’ll whisk together your dry and wet ingredients separately, then gently combine them. The star of the show, the blueberry and cinnamon filling, is super simple to whip up and then you’ll layer or swirl it into your batter before baking. The whole process, from start to finish, usually takes less than an hour, including baking time! It’s ideal for when you’re craving something homemade but don’t have a ton of time. The result is a wonderfully moist and flavorful treat that’s perfect for sharing.
Ingredients
For the Main Batter:
You’ll need all-purpose flour – about 1 and 3/4 cups. Make sure it’s measured correctly by spooning it into your cup and leveling it off; don’t scoop directly from the bag, as that can lead to a dry bake. Baking powder is key for that lovely rise, so grab about 2 teaspoons. A pinch of salt, just 1/2 teaspoon, will enhance all the other flavors. For sweetness, we’ll use granulated sugar, around 1 cup. You can reduce this slightly if you prefer a less sweet bake, but it does help with texture. Then, for richness and moisture, we have unsalted butter, softened to room temperature – 1/2 cup (that’s one stick). Make sure it’s truly softened, not melted, for the best emulsification. We’ll also use 2 large eggs, also at room temperature. Bringing eggs to room temp helps them incorporate smoothly into the batter, preventing any weird, lumpy bits. And finally, for that signature moistness, we’ll use milk – about 1/2 cup. Whole milk gives the richest flavor, but I’ve tested this with 2% and even almond milk (which surprisingly made it even creamier!) and it worked beautifully. Vanilla extract, 1 teaspoon, is a must for that classic comforting aroma.
For the Filling:
This is where the magic happens! We’ll use about 2 cups of fresh or frozen blueberries. If you’re using frozen, don’t thaw them first; just toss them in as is. This prevents them from bleeding too much into the batter before baking. For the cinnamon swirl, we need more granulated sugar, about 1/3 cup, and a generous amount of ground cinnamon – 1 tablespoon will give you a lovely, warm flavor. I sometimes add a tiny pinch of nutmeg too, but cinnamon is the star. A tablespoon of flour helps to thicken the juices from the blueberries as they bake, preventing a soggy bottom.
For the Glaze:
This is totally optional, but highly recommended! We’ll make a simple powdered sugar glaze. Start with about 1 cup of powdered sugar. You’ll add liquid a little at a time, starting with 1-2 tablespoons of milk or even lemon juice for a little tang. The key is to get the consistency just right – thick enough to coat but thin enough to drizzle. You can adjust this to your liking; more liquid makes it thinner, more powdered sugar makes it thicker.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This is crucial for an even bake. While the oven is heating up, prepare your baking dish. I usually use an 8×8 inch square pan. Grease it well with butter or cooking spray, and then lightly flour it. This prevents anything from sticking, and believe me, nobody wants to scrape burnt bits off their beautiful bake! If you’re feeling fancy, you can also line it with parchment paper, leaving some overhang on the sides so you can easily lift the bake out later. That’s a pro tip right there!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the 1 and 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of granulated sugar. Whisking them together well ensures that the baking powder and salt are evenly distributed, which means your bake will rise evenly. This step also helps to break up any clumps in the flour and sugar, leading to a smoother batter later on.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the 1/2 cup of softened unsalted butter and the 2 large eggs until they’re light and fluffy. This usually takes a couple of minutes with an electric mixer, or a bit longer if you’re doing it by hand. Once that’s looking good, stir in the 1/2 cup of milk and 1 teaspoon of vanilla extract until just combined. Don’t overmix here; we just want everything incorporated smoothly.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients. Mix on low speed or with a spatula until just combined. The key here is NOT to overmix. You want to stop as soon as you don’t see any more dry streaks of flour. A few small lumps are perfectly fine! Overmixing can develop the gluten in the flour, resulting in a tough, dense bake, and we definitely don’t want that. We’re aiming for a tender crumb.
Step 5: Prepare Filling
In a small bowl, gently toss the 2 cups of blueberries (fresh or frozen) with 1 tablespoon of flour and 1 tablespoon of cinnamon. This coating helps to prevent the blueberries from sinking to the bottom of the bake and also helps thicken any juices released during baking. If you’re feeling adventurous, you can add a pinch of nutmeg or even a tiny bit of lemon zest here for an extra flavor boost.
Step 6: Layer & Swirl
Pour about half of your batter into the prepared baking dish and spread it out evenly. Sprinkle about half of the blueberry mixture over the batter. Then, carefully spoon the remaining batter over the blueberries, trying to cover as much as possible. Finally, sprinkle the rest of the blueberries on top. For that beautiful swirl effect, you can gently run a knife or a skewer through the batter to create little pockets of blueberry goodness. You don’t need to be an artist here; even a few random swirls look lovely and help distribute the flavor. I usually just make about 4-5 zig-zag motions. It looks pretty rustic and inviting.
Step 7: Bake
Pop the pan into your preheated oven. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and a bit firm to the touch. Keep an eye on it towards the end of the baking time, as oven temperatures can vary. If the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes.
Step 8: Cool & Glaze
Once baked, remove the blueberry cinnamon bake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. This is important because it allows the bake to set up properly. While it’s cooling, you can whip up the glaze. In a small bowl, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until you reach a smooth, drizzly consistency. Drizzle this over the slightly cooled bake. Don’t wait until it’s completely cold, as the glaze adheres better to a warm surface. It’s the perfect finishing touch!
Step 9: Slice & Serve
Once the glaze has set slightly, you can cut the blueberry cinnamon bake into squares. It’s absolutely delicious served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream. It also holds up beautifully at room temperature for snacking later in the day or for breakfast the next morning.
What to Serve It With
This blueberry cinnamon bake is wonderfully versatile, which is another reason I adore it! For a delightful breakfast, I love serving it warm with a strong cup of coffee. It’s so comforting and satisfying, the perfect way to start a day. The sweetness of the bake and the warmth of the cinnamon are just incredible with a steaming mug. For a more elegant brunch spread, I’ll cut it into neat squares and arrange them on a pretty platter. It pairs beautifully with a mimosa or some fresh orange juice. It looks so inviting and always gets rave reviews from guests. As a dessert, well, it’s pure bliss. Serving it warm with a scoop of good quality vanilla bean ice cream is my absolute favorite way to go. The contrast of the warm, gooey bake with the cold, creamy ice cream is simply divine. A drizzle of extra caramel sauce wouldn’t hurt either! And for those cozy snack moments, when you just need something sweet and comforting without a lot of fuss, this is your answer. I’ll often just grab a fork and eat a piece right out of the pan while it’s still a little warm, maybe with a cup of tea. My family also loves it with a glass of cold milk. It’s really that adaptable!
Top Tips for Perfecting Your Blueberry Cinnamon Bake
Over the years, I’ve learned a few tricks that help make this blueberry cinnamon bake absolutely perfect every single time. First, when it comes to the blueberries, whether you use fresh or frozen, give them a gentle toss with a tablespoon of flour and cinnamon. This isn’t just about flavor; it’s a lifesaver for preventing those juicy berries from sinking straight to the bottom of your bake. Nobody wants a blue-bottomed cake! Also, for the batter, remember that the golden rule is *don’t overmix*. As soon as you don’t see any dry flour streaks, stop stirring. A few lumps are far better than a tough, chewy bake. Overmixing develops the gluten, which is the enemy of tenderness in cakes and quick breads. When it comes to the cinnamon swirl, don’t be afraid to be a little generous! The flavor is key to this bake. I’ve found that 1 to 1.5 tablespoons of cinnamon provides a really satisfying warmth without being overpowering. If you’re feeling adventurous with ingredient swaps, I’ve successfully used almond milk or oat milk for the milk component, and it still turned out wonderfully moist. For a touch of extra flavor in the batter, I sometimes add a teaspoon of lemon zest along with the vanilla extract – it brightens everything up beautifully. When it’s baking time, keep an eye on your oven. Every oven is a little different. If you notice the top browning too quickly before the center is cooked, don’t hesitate to loosely tent the pan with aluminum foil for the last 10-15 minutes. This prevents burning while allowing the inside to finish baking. For the glaze, consistency is key. Start with the recommended amount of liquid and add more a tiny bit at a time until you get a nice, drizzly texture. You want it to flow smoothly but not be so thin that it just runs off. And remember, the glaze adheres best to a slightly warm bake, not piping hot or completely cold. Patience during the cooling phase is also important; letting it sit in the pan for at least 15-20 minutes allows it to set up so it doesn’t fall apart when you cut into it.
Storing and Reheating Tips
This blueberry cinnamon bake is fantastic because it stays moist and delicious for a few days, making it perfect for leftovers. If you’re planning to enjoy it within a day or two, you can simply store it at room temperature. Just make sure it’s completely cooled first, then cover the pan tightly with plastic wrap or transfer it to an airtight container. This helps to maintain its freshness and prevent it from drying out. If you think you’ll need more than two days, or if your kitchen is particularly warm, it’s best to refrigerate it. Again, ensure it’s fully cooled, then cover it well or place it in an airtight container and pop it in the fridge. It should keep well for about 4-5 days. When you’re ready to reheat it, whether it’s been at room temperature or in the fridge, I find the best method is to gently warm it in a low oven. Place slices on a baking sheet and warm them at around 300°F (150°C) for about 5-10 minutes, just until it’s heated through and smells wonderful again. This method revives that lovely soft texture. You can also microwave individual slices for about 15-30 seconds, but be careful not to overdo it, as they can become a bit chewy. For the glaze, it’s usually best to add it once the bake has cooled slightly after baking, rather than right before storing. If you’re freezing portions, I recommend doing so without the glaze. Wrap individual slices or the whole (cooled) bake tightly in plastic wrap, then in a layer of foil, and store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, then gently reheat as mentioned above. You can add a fresh drizzle of glaze once it’s reheated, if desired.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most wonderful blueberry cinnamon bake! It’s truly a recipe that brings me joy every time I make it, and even more joy when I see how much everyone else enjoys it. It’s that perfect balance of comforting flavors, wonderful textures, and impressive-yet-easy execution. Whether you’re looking for a special breakfast treat, a delightful dessert, or just a sweet pick-me-up, this bake delivers. It’s so forgiving, and the aroma that fills your home while it’s baking is simply intoxicating. If you love this recipe, you might also enjoy my Easy Apple Crumble Bars or my Lemon Blueberry Scones for more fruity goodness! I truly hope you give this blueberry cinnamon bake a try. I can’t wait to hear how yours turns out and what you think of it. Please leave a comment below and let me know, or share your own favorite variations! Happy baking!
Blueberry Cinnamon Roll Bake
Ingredients
Main Ingredients
- 1 can Pillsbury Grands! Cinnamon Rolls Set icing aside for later
- 1 cup blueberries
Topping
- 5 tablespoons unsalted butter melted
- 0.333 cup packed brown sugar
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9-inch round or square pan with nonstick cooking spray.
- Open cinnamon rolls and separate. Set icing aside for later. Slice rolls into 6 pieces each. Place in prepared pan.
- Sprinkle blueberries over cinnamon rolls.
- Stir together melted butter and brown sugar, then pour over rolls in the pan.
- Bake for 25-35 minutes, or until the casserole is golden brown and cooked through.
- Drizzle the reserved icing over the hot rolls and serve warm.
