Go Back

Blueberry Breakfast Cake

A quick and easy homemade cake packed with juicy blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Make sure it’s at room temperature.
  • 2 large eggs Also at room temperature.
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries Frozen blueberries can be used if desired.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk.
  5. Fold in the blueberries gently so they don’t burst.
  6. Pour the batter into the prepared baking dish and spread evenly.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let it cool slightly before serving.

Notes

Serve warm, dusted with powdered sugar or a dollop of whipped cream. It can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 3 months.