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Blueberry Breakfast Cake

A soft and moist cake packed with juicy blueberries, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
Fruits
  • 2 cups fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mixing
  1. Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  2. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool before serving.

Notes

Serve warm or at room temperature, either plain or dusted with powdered sugar. Pairs well with coffee or tea. Store covered at room temperature for a few days, or refrigerate for up to a week. Can also be frozen for up to three months.