Description
This Blueberry Breakfast Cake is a delightful and moist cake bursting with fresh blueberries. It’s perfect for a sweet morning treat or brunch, offering a balance of rich flavors and light texture. Easy to make and sure to impress, this cake is a family favorite.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 2 cups (300g) fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Substitutions: You can use frozen blueberries if fresh ones are unavailable. Be sure to toss them in flour before adding to the batter.
- Additions: For added flavor, consider adding a teaspoon of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg