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Blueberry Breakfast Cake

A soft and sweet delight that's perfect for brunch, this Blueberry Breakfast Cake is easy to make and brings the aroma of fresh blueberries to your kitchen.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries Do not crush them when folding into the mix.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
  6. Fold in the fresh blueberries gently to avoid crushing them.
  7. Pour the batter into the prepared baking dish and spread it evenly.
Baking
  1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool slightly before serving.

Notes

Can be served warm or at room temperature. Dust lightly with powdered sugar for presentation. Pairs well with whipped cream or vanilla ice cream.