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Classic Blueberry Breakfast Cake

Blueberry Breakfast Cake

A moist and flavorful cake packed with fresh blueberries and perfect for any morning.
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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: 290
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cups unsalted butter (softened) Patience pays off here!
  • 2 large eggs
  • 0.5 cups milk or buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries Fresh is best for flavor.
  • 1 teaspoon baking powder
  • 1 pinch salt
Optional Magic Touches
  • 1 teaspoon lemon zest Adds a bright, sunny note.
  • a few drops almond extract Provides a cozy depth.
  • 0.5 cups almond flour For a slightly nutty twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a 9x9-inch pan.
  2. In a small bowl, mix flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until pale and fluffy.
  4. Beat in eggs one at a time, then add your milk (or buttermilk) and vanilla extract.
  5. Combine the dry ingredients gently. Overmixing will lead to a chewy cake.
  6. Fold in the blueberries softly, avoiding smashing them.
  7. Pour the batter into the pan and bake for 35–45 minutes until golden and springy.
  8. Let it cool a bit before slicing.

Notes

If you desire a golden top, sprinkle a little sugar before baking. For best results, use room-temperature butter and toss blueberries with flour to prevent sinking.