Blueberry Breakfast Cake
A delightful treat combining sweet blueberries with a soft cake, perfect for breakfast or brunch.
Ingredients
Cake Ingredients
- 1 cup fresh blueberries Use fresh blueberries for the best flavor.
- 1/2 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
Mixing
- In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
- Gently fold in the blueberries.
Baking
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
Notes
Can be served warm or at room temperature. Sprinkle some powdered sugar on top for extra sweetness. Store it tightly covered at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months. Variations include using different fruits like raspberries or strawberries, and adding spices like cinnamon or nutmeg.