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Blueberry Fritter Cake

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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.

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Jill

Monday 1st of May 2017

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

Cindy

Tuesday 2nd of August 2016

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

Lauren @ Wicked Spatula

Saturday 5th of September 2015

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!

Rose | The Clean Dish

Saturday 5th of September 2015

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!!

Joanne

Saturday 5th of September 2015

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.

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