Go Back

Blueberry Breakfast Cake

A delightful, sweet, and moist cake packed with juicy blueberries, perfect for breakfast or a special treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh blueberries Use fresh blueberries for the best flavor.
  • 2 cups all-purpose flour You can substitute some of this with whole wheat flour for a healthier option.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk Can be substituted with almond milk, soy milk, or yogurt.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
  5. Fold in the blueberries gently. Pour the batter into the prepared pan.
Baking
  1. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before serving.

Notes

Serve warm or at room temperature. Dust with powdered sugar or serve with whipped cream or a scoop of ice cream for dessert. Store leftovers wrapped in plastic wrap or in an airtight container.