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Irresistible Blueberry Breakfast Cake

A soft and moist breakfast cake bursting with juicy blueberries, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 2 large eggs Room temperature is best.
  • 1 teaspoon vanilla extract
  • 0.5 cups milk Use any milk of choice.
Fruits
  • 1.5 cups fresh blueberries Can substitute with frozen.

Method
 

Preparation
  1. Preheat Your Oven: Preheat your oven to 350°F (175°C).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cream the Butter: In a large mixing bowl, beat the softened butter until creamy.
  4. Add the Wet Ingredients: Incorporate the eggs, vanilla extract, and milk, and beat until well combined.
  5. Combine: Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Fold in the Blueberries: Gently fold in the blueberries.
  7. Bake: Pour the batter into a greased 9-inch round cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
  8. Cool & Serve: Let the cake cool for a few minutes before transferring to a wire rack.

Notes

For variations, swap blueberries for strawberries or raspberries. Store in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator.