Start your mornings off right with this delicious blueberry breakfast cake. Made with fresh blueberries, it's a perfect balance of sweetness and tartness. This easy recipe can be whipped up in no time and is a crowd-pleaser. Enjoy it as a breakfast treat or serve it as a dessert. This moist and flavorful cake is sure to become a family favorite!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1/4 cup all-purpose flour, for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- In a small bowl, toss the blueberries with 1/4 cup flour to coat them lightly. Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve the blueberry breakfast cake as desired. Enjoy!
