Get the Recipe:
Blueberry Breakfast Cake
Turn fresh blueberries into a tasty blueberry breakfast cake! This moist, tender blueberry cake is perfect for both breakfast and dessert.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 1/2-1 cup blueberries
- 1-2 tablespoons sanding sugar, optional
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Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until creamy. Add the egg and vanilla, mixing well.
- Add the flour mixture in 3 portions, alternating with the milk. Mix just until combined.
- Transfer the batter to prepared pan. Scatter the blueberries over the top of the batter and lightly press them into the batter. Sprinkle the top with sanding sugar.
- Bake for 10 minutes. Reduce oven temperature to 325°F (160°C). Bake for 50-60 minutes, or until the cake is golden brown and firm.
- Cool in the pan for 15 minutes. Run a knife around the edges of the cake. Transfer the cake to wire rack to cool completely. (You'll need to flip the cake twice so it can cool right side up.)
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Notes
- Recipe slightly adapted from Martha Stewart.
- To store. This cake will keep at room temperature for 3-4 days. Wrap it well, or transfer smaller portions of leftovers to an airtight container.
- To freeze. You can freeze blueberry cake for up to 3 months. Wrap it well or freeze it in an airtight storage container; let it thaw at room temperature before serving.
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