Blueberry Fritter Cake

This blueberry fritter cake is the perfect way to celebrate the bounty of summer – sweet cinnamon-scented cake with a warm blueberry center topped with vanilla bean glaze. It’s like you favorite bakery fritter but in easy to make cake form. Trust me, you’ll love the taste of the cake and it’s perfect for breakfast or dessert. 

This blueberry fritter cake is the perfect way to celebrate the bounty of summer - sweet cinnamon scented cake with a warm blueberry center topped with vanilla bean glaze. It's like you favorite bakery fritter but in easy to make cake form. Trust me, you'll love the taste of the cake and it's perfect for breakfast or dessert.

Ok I know it’s September and I know that means “OMG APPLES AND PUMPKIN EVERYTHING” but let’s slow our rolls and still celebrate blueberries. I was just in Maine last week and I was picking sweet ripe berries off their little bushes. Sooooo to me, that means I can still post them here on the blog.

Don’t worry, though, I have some awesome apple recipes coming up soon.

But for now, we’re going full-on berry.

And cake.

BUT not just any cake. BLUEBERRY FRITTER CAKE! Yes, fritter cake. That means it’s cake that tastes like a fritter which is basically a donut. So basically this cake is a big ass donut cake. Can I get an amen?

This blueberry fritter cake is the perfect way to celebrate the bounty of summer - sweet cinnamon scented cake with a warm blueberry center topped with vanilla bean glaze. It's like you favorite bakery fritter but in easy to make cake form. Trust me, you'll love the taste of the cake and it's perfect for breakfast or dessert.

I have seen this apple fritter cake on Pinterest for years and finally decided it was time I gave it my own Nutmeg Nanny spin. Instead of using apples I used blueberries, instead of white flour I used white whole wheat and I cut down the sugar a tiny bit because I didn’t want my teeth to hurt while I was eating a big old slice of this bad boy. Plus I used my favorite kitchen ingredient ever – vanilla bean paste. If you haven’t tried it yet pick up a bottle ASAP!

However, if blueberries aren’t your thing you could easily substitute your favorite fruit instead. I personally think a cherry version of this cake would be out of this world amazing.  I would also happily take a strawberry, raspberry or peach version of this cake. There is of course apple too. Which we know I wouldn’t turn down.

Ok whatever, just give me all the fruits!

This blueberry fritter cake is the perfect way to celebrate the bounty of summer - sweet cinnamon scented cake with a warm blueberry center topped with vanilla bean glaze. It's like you favorite bakery fritter but in easy to make cake form. Trust me, you'll love the taste of the cake and it's perfect for breakfast or dessert.

If this cake isn’t your thing (and I don’t know why it wouldn’t be…) you could also try my zucchini coffee cake, butterscotch pumpkin bundt cake or my nutty cinnamon roll apple cake. Also try out these delicious treats from my blogger friends – apple fritter cinnamon roll bake, cinnamon apple fritter or this delicious caramel glazed country apple fritter bread!

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Blueberry Fritter Cake

This blueberry fritter cake is the perfect way to celebrate the bounty of summer - sweet cinnamon scented cake with a warm blueberry center topped with vanilla bean glaze. It's like you favorite bakery fritter but in easy to make cake form. Trust me, you'll love the taste of the cake and it's perfect for breakfast or dessert.

Yield: 8x8 cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients:

For filling:

  • 12 ounces frozen or fresh blueberries
  • 1/3 cup dark brown sugar
  • 1/4 cup water
  • 2 tablespoons corn starch

For cake:

  • 1/3 cup dark brown sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons applesauce
  • 1 large egg
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup plain Greek yogurt (I used 2% fat Fage)

For glaze:

Directions:

For filling:
In a medium skillet add all ingredients and set over medium heat. Cook for about 10 minutes until the mixture is thick.

Remove from the heat and set aside.

For cake:
Preheat your oven to 350 degrees and spray an 8x8 dish with non-stick cooking spray, set aside.

In the bowl of your electric mixer add brown sugar and butter. Mix together until creamed - about 3 minutes.

Add in applesauce and egg. Mix until combined.

In a medium sized bowl whisk together flour, baking soda, baking powder, kosher salt and cinnamon.

Add dry ingredients to the mixer alternating with the yogurt until fully combined.

Spread half the dough in the bottom of your prepared baking dish, top with blueberry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It's ok if it doesn't cover it 100% but try to cover the best you can.

Bake for about 40 minutes until the cake is fully cooked and lightly browned on the top.

Remove from the oven, add to cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.

For glaze:
Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it's too thin add more powdered sugar.

28 Responses to “Blueberry Fritter Cake”

  1. #
    1
    Marye — September 3, 2015 at 8:04 am

    Wow, this looks so delicious!

  2. #
    2
    Yvonne [Tried and Tasty] — September 3, 2015 at 8:56 am

    Wowsers! That looks awesome – I’d love a bite of that for breakfast!!! Is that allowed?!

  3. #
    3
    Catherine — September 3, 2015 at 8:58 am

    Dear Brandy, I’m with you- any fruit would be amazing in this, especially cherry! What a gorgeous cake and I love your spin on it. It looks beautiful. xo, Catherine

  4. #
    4
    Beth — September 3, 2015 at 8:58 am

    I was just writing about how vanilla bean paste is like the best secret baking weapon ever. It’s like we’re in some cool club since we both use it 🙂

  5. #
    5
    Alisa Fleming — September 3, 2015 at 10:24 am

    Wow, this recipe looks sinfully good! I love that you give it a wholesome twist for some brunch appeal.

  6. #
    6
    Ali @ Home & Plate — September 3, 2015 at 10:31 am

    This is the perfect recipe to use up those fresh summer blueberries. This fritter cake would disappear fast in my house.

  7. #
    7
    Kacey @ The Cookie Writer — September 3, 2015 at 10:56 am

    Ohh, this cake is definitely my thing! Looks so good and I seriously wish I had some right now! I do have fresh blueberries in my fridge so maybe I will have it sooner than I think!

  8. #
    8
    Anna @ Crunchy Creamy Sweet — September 3, 2015 at 11:52 am

    Amen and high five! This cake looks crazy delicious! LOVE the fritter cake idea!

  9. #
    9
    Maria — September 3, 2015 at 11:59 am

    I have a blueberry LOVER in the fam. I think I’ll make this for breakfast on Sunday and make all her dreams come true. 🙂

  10. #
    10
    Angie | Big Bear's Wife — September 3, 2015 at 12:08 pm

    So pretty much your’re saying that this is one giant donut with blueberries and vanilla bean glaze! I’m all in. to hell with the pumpkin if this is what I can have instead hahaha

  11. #
    11
    Laura @MotherWouldKnow — September 3, 2015 at 1:35 pm

    I love the healthy take on such a sweet and lovely dessert/brunch cake. I’ve been trying to use more white whole wheat flour in place of “plain” white – and applesauce is always a great way, nonfat to add moisture to a cake.

  12. #
    12
    Stacey @ Bake.Eat.Repeat. — September 3, 2015 at 1:57 pm

    Well how awesome does that look?! Love this. Blueberry fritters in cake form is just plain brilliant! That would be delicious!

  13. #
    13
    Ashley @ Wishes & Dishes — September 3, 2015 at 2:45 pm

    Oh sweet Lord!! I can almost smell this cake right now!

  14. #
    14
    Maris (In Good Taste) — September 3, 2015 at 2:48 pm

    This looks like something you would find at a state fair…only way better!

  15. #
    15
    Danae @ Recipe Runner — September 3, 2015 at 3:10 pm

    I need one of these big ass blueberry donut cakes in my life right now and I’m not sharing it! 😉

  16. #
    16
    Lana | Never Enough Thyme — September 3, 2015 at 4:12 pm

    Amen and amen! Please pass me a plate and a fork! I’ll be back soon for seconds 🙂

  17. #
    17
    Renee - Kudos Kitchen — September 3, 2015 at 7:04 pm

    That layer of blueberries sets my heart aflutter!

  18. #
    18
    Michelle @ A Dish of Daily Life — September 3, 2015 at 10:11 pm

    That is some serious yumminess there! I could go for a slice right now! I don’t particularly love to bake, but I am most definitely making this. I need this recipe in my life!

  19. #
    19
    Susan | LunaCafe — September 4, 2015 at 12:05 am

    What an interesting concept. Never had a fritter cake before. 🙂 Can’t wait to try it.

  20. #
    20
    Joan Hayes — September 4, 2015 at 10:20 am

    Haha yep, I can definitely slow my roll for this epic looking treat! And Maine is lovely, I bet you had an amazing time, especially since you got to go blueberry picking, how fun! Anyway, I’m very excited to make this one! 🙂

  21. #
    21
    Jocelyn @BruCrew Life — September 4, 2015 at 10:30 am

    I’m good with staying on the berry train…blueberries are one of my favorites! This cake is absolutely gorgeous looking!!!

  22. #
    22
    Meg @ With Salt and Wit — September 4, 2015 at 11:15 am

    Now you are talking my language! Blueberries for life.

  23. #
    23
    Mariah @ Mariah's Pleasing Plates — September 4, 2015 at 11:40 am

    I am totally crushing on this cake right now. Apple fritters are basically my life. I am obsessed. So the idea of a blueberry fritter sounds AMAZINGGGGGG! I cannot wait to make this!

  24. #
    24
    Joanne — September 5, 2015 at 8:35 am

    I thought my blueberry cravings were over for the season, but…NOPE! Here in FULL FORCE. Which means i need this cake in my life. A.S.A.P.

  25. #
    25
    Rose | The Clean Dish — September 5, 2015 at 4:08 pm

    Oooh this is something you don’t see everyday! I love your idea to sub the blueberries with cherries. I think I’d try that over blueberries but either way, this looks like a fantastic recipe!!

  26. #
    26
    Lauren @ Wicked Spatula — September 5, 2015 at 8:26 pm

    I picked wild blueberries a few weeks ago and have already devoured them! This looks amazing though! I completely agree that it’s still time for summery berries and pumpkin can wait!

  27. #
    27
    Cindy — August 2, 2016 at 5:02 pm

    Was wondering if anyone has tried to freeze this? Would love to take on a weekend getaway,
    Thanks

  28. #
    28
    Jill — May 1, 2017 at 4:32 pm

    Hi I don’t see the baking temperature listed anywhere. Does anyone know what’s best? Thanks so much

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