Description
This Blueberry Breakfast Cake is a moist and tender cake perfect for morning gatherings or brunch. Bursting with fresh or frozen blueberries, it offers a sweet and slightly tangy flavor balanced by a buttery crumb. Easy to prepare and bake, this cake is a delightful way to enjoy berries in a wholesome morning treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Fruit
- 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Topping (Optional)
- 2 tablespoons coarse sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to combine and aerate.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring even flavor distribution.
- Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Fold in blueberries: Gently fold in the floured blueberries, being careful not to break them up and discolor the batter.
- Prepare for baking: Spread the batter evenly in the prepared pan. Sprinkle with coarse sugar on top if you desire a crunchy topping.
- Bake: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw them before mixing to prevent the batter from becoming discolored and watery.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days, maintaining freshness.
- For a dairy-free variation, substitute butter with a dairy-free alternative and use plant-based milk.
- Sprinkling coarse sugar on top is optional but adds a delightful crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
