Blueberry Breakfast Cake
A moist and fluffy cake bursting with fresh blueberries, perfect for breakfast or a snack.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure to soften to room temperature.
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh blueberries Use fresh blueberries for best flavor; toss in flour to prevent sinking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk.
- Fold in the blueberries.
- Pour the batter into the prepared pan.
Baking
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Serve warm or at room temperature, optionally with powdered sugar, whipped cream, or yogurt. Perfect with coffee or tea.