Blueberry Brunch Cake

Brunch cake. What a weird concept. What an awesome concept. I know it seems kind of decadent to have a full-out cake for brunch but to be fair pancakes or french toast can sometimes be just as sugary as dessert. And most self-proclaimed brunch cakes tend to be lighter and less over-the-top sweet as other cakes which makes them really work for the occasion. I’ve made a few brunch cakes in the past and they always go over really well because you can have them for brunch and again as a little sweet treat throughout the day. And, full disclosure, I made this brunch cake for a dinner party I had over the weekend. So even if you decide that brunch and cake don’t go together in your world, still try it out! We’re moving in to the warmer months now and I always find that I struggle a little bit when it comes to picking out a light and summery dessert to end a fun dinner party or get-together.

Now, when I got put in charge of dessert I hmm-ed and haw-ed over what to make and I ended up finding two really great looking recipes on Pinterest. One was a true brunch cake with a delicious yogurt icing and blueberry glaze and the other had a honey-flavoured base cake which is right up my alley. I decided to combine the two and it was such a hit, you guys.

(Cinnamon Blueberry Brunch Cake via, Honey Cake with Mascarpone and Figs via

Here are the elements I used from each recipe, and if you’d like to see the full recipes they are linked above! Enjoy, y’all!

Honey Cake Recipe 

Ingredients // makes 22cm cake

2 cups plain flour

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

½ cup vegetable oil

1 cup honey

1 ½ cups caster sugar

3 eggs, room temperature, gently beaten

1 teaspoon vanilla extract

½ cup espresso, cooled slightly (not hot)


Preheat oven to 180C. Grease tin.

Whisk flour, baking powder, salt and cinnamon together in a large bowl.

Make a well in the centre and add oil, honey, caster sugar, eggs, vanilla and espresso. Whisk well ensuring ingredients aren’t stuck to the bottom of the bowl.

Once combined well, pour into greased tin and bake for 50 to 60 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Yogurt Icing


¼ cup plain yogurt

2 cups powdered sugar

¼ tsp cinnamon


Scoop yogurt into a bowl; add cinnamon and sugar and whisk with an electric mixer.

Blueberry Glaze


½ cup fresh blueberries

2 tbsp water

1 cup powdered sugar


Add blueberries and water to a blender and blend until smooth. Scoop 2 tbsp of blueberry mixture out into a bowl and add 1 cup powdered sugar, whisking them together to form a glaze.

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