Blueberry Breakfast Cake: A Delicious Morning Treat!
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A delicious and easy-to-make blueberry breakfast cake perfect for morning treats.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries (or frozen, thawed)
- Powdered sugar for dusting (optional)
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired before serving.
Notes
- For a lemon twist, add the zest of one lemon to the batter for a refreshing flavor.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg