7006 SW Virginia Ave, Portland OR 97219


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Breakfast in bed is like being presented with a beautifully wrapped gift first thing in the morning. Breakfast being the first meal taken after rising from a night’s sleep and breaking the previous night’s fast before undertaking the day’s work –special attention is paid to making it a great start to your day.

Fresh seasonal fruit, a small pot of freshly brewed coffee or tea, homemade muffins, a sweet or savory main entrée, a pretty cloth napkin, and a fresh flower – done. Or perhaps you want to make more of a culinary impression with the Astor House’s Crème Brule French Toast, a slice of the Sausage Veggie Strata, a slice of the Hash Brown Ham Quiche a Poached Pear with Raspberry Sauce or a Raspberry Ginger Muffin. You won’t leave the table hungry!

As the innkeeper of the Astor House, Barbara Robinson is adept in the art of pampering. Guests are served an amazing breakfast in the historic house’s parlor or it is delivered to your door. Among the many delicacies that come from the kitchen is Barbara’s Blueberry Sour Cream Coffeecake, the recipe for which is shared with us here.

A breakfast menu is given to you at check-in and you can choose from several scrumptious comfort foods. You may also request a brown bag breakfast to go to get ahead of the crowds at Lambeau or to catch an early morning flight out of Austin Straubel International Airport.

Guests with special diets are welcome and we will prepare a delicious meal that fits your needs. Please note any allergies or restrictions when making your reservation. We will be sure to ask again at check-in.

Blueberry Sour Cream Coffee Cake


3/4 cup butter, softened
1 1/2 cup sugar
3 eggs
1 1/2 tsp vanilla


1/2 cup sugar
1/2 cup all purpose flour

1 1/2 tsp. baking powder
1 1/2. baking soda
1/4 tsp salt
1 1/2 cup sour cream
3/4 cup milk
2 cups frozen blueberries

1/2 tsp cinnamon
1/4 cup soft butter


Heat oven to 350degrees. Grease a 9”x 13”x 2” pan.

Cream butter sugar and vanilla in large mixer bowl, then add in the eggs. Beat on medium speed for two minutes or 300 vigorous strokes by hand. Mix in flour, baking powder, baking soda, and salt alternately with sour cream and milk mixture. Stir in the blueberries and pour into the pan.

Mix the topping ingredients together and sprinkle over the batter. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan before cutting and serving

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