Description
This Blueberry Breakfast Cake is a delightful blend of flavors and textures that bring comfort to any meal.
Ingredients
Scale
- 2 cups all-purpose flour – Provides the cake with structure.
- 2 teaspoons baking powder – Helps the cake rise and stay fluffy.
- 1/2 teaspoon salt – Balances the sweetness.
- 1/2 cup unsalted butter, softened – Adds richness and moisture.
- 3/4 cup granulated sugar – Sweetens the cake.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1/2 cup milk – Adds moisture, ensuring a tender crumb.
- 2 cups fresh blueberries – The star of the show, adding bursts of juicy sweetness.
- 1/4 cup brown sugar for topping – Adds a caramelized crunch to the cake.
Instructions
- Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking your Blueberry Breakfast Cake, allowing it to rise beautifully and develop that golden crust we all love. While the oven warms up, prepare your 8×8-inch baking dish by greasing it with butter or lining it with parchment paper for easy cake removal.
- In a medium bowl, take the time to whisk together the flour, baking powder, and salt. It’s important to do this step thoroughly as it evenly distributes the baking powder within the flour. This helps the cake to rise uniformly, preventing any dense spots in your breakfast cake.
- In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This step is crucial as it infuses air into the batter, which results in a soft and tender cake texture.
- Next, add in the large egg and vanilla extract. Beat until well combined. The egg not only acts as a binder, ensuring that your batter holds together, but the vanilla lends a lovely fragrance and additional flavor to the cake.
- Now it’s time to mix everything together. Gradually add half of the dry flour mixture into the butter mixture, followed by the milk. Once combined, add the remaining flour mixture. Be careful here not to overmix; just stir until the ingredients come together. Overmixing can result in a dense texture, so stop as soon as you no longer see flour.
- Using a spatula, gently fold in the fresh blueberries. Take care to be gentle when incorporating them into the batter to avoid smashing the berries. This will ensure that every bite has delightful bursts of juicy blueberries.
- Spread the cake batter evenly within the prepared baking dish. Once you’ve done this, sprinkle brown sugar over the top of the batter. This will create a wonderful caramelized crust on the cake as it bakes, giving each slice a delightful crunch.
- Place your baking dish into the preheated oven and bake for approximately 35-40 minutes. Keep an eye on it around the 30-minute mark, as baking times can vary based on oven differences. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready. Allow the cake to cool for a few minutes before slicing into squares and serving.
Notes
Ensure all ingredients are at room temperature for the best results. For moist cake leftovers, store in an airtight container at room temperature for up to 3 days. If you’d like to freeze the cake, wrap individual pieces in plastic wrap followed by aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal per slice
- Sodium: 120 mg per slice
- Protein: 3 g per slice