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Blueberry Breakfast Cake

A warm, fluffy cake infused with fresh blueberries, easy to make and perfect for breakfast!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Bring to room temperature
  • 2 large eggs
  • 1 cup milk Can substitute yogurt for a creamier texture
  • 1 teaspoon vanilla extract
Fruit
  • 2 cups fresh blueberries Best flavor, avoid frozen if possible

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.
  5. Fold in the blueberries gently.
Baking
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let it cool slightly before serving.

Notes

Serve warm slices topped with powdered sugar or whipped cream. Store in an airtight container for 4-5 days in the fridge, or freeze slices for up to 3 months.