Breads & Baked Goods, Breakfast, Dessert

Blueberry Breakfast Cake

Step 1 of 9

Add 1/2 cup water to the Combi Cooker Pan and add the crisper tray on top. Set aside.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 2 of 9

In a large bowl, combine the butter and sugar using a hand-mixer or whisk until light and fluffy. Add eggs one at a time, mixing after each addition.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 3 of 9

Add buttermilk and vanilla to the butter mixture and stir until combined.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 4 of 9

Add the flour, baking powder, salt and cinnamon and mix until a smooth batter is formed then fold in the blueberries.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 5 of 9

Pour the batter into the loaf pan, smoothing evenly on top and then place pan with batter on top of the crisper tray.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 6 of 9

Flip the Smart Switch to COMBI COOKER and select COMBI BAKE, set the temperature to 350°F and the time to 18 minutes, press START/STOP to being cooking. (Unit will steam for 20 minutes).

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 7 of 9

While the cake is cooking, make the topping. Combine all TOPPING ingredients in a small bowl and crumble with fingers.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 8 of 9

When there are 8 minutes left on the timer, carefully pull the Combi Cooker Pan out and evenly crumble the topping over the cake.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Step 9 of 9

When cooking is complete, let cool for 20 minutes before slicing and serving.

120g water, for steaming
113g unsalted butter, room temperature
200g granulated sugar
2 large eggs
182g buttermilk
2 teaspoons vanilla extract
240g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
143g fresh blueberries

Topping

50g granulated sugar
50g brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1/2 cup water, for steaming
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 ½ cups fresh blueberries

Topping

1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Compatible with

Ninja Combi™

Allergies

Tip: Allergy Advice

Cooking mode

Topping

Topping

Utensils

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