Description
A delightful Blueberry Breakfast Cake that combines sweet, juicy blueberries with a soft, buttery crumb, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before serving.
Notes
Make ahead by preparing the batter the night before and storing it in the refrigerator. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry cake, breakfast cake, brunch recipe, baking, easy recipes