Description
Indulge in a delightful Blueberry Breakfast Cake that’s perfect for starting your day right or enjoying a leisurely brunch. This moist, tender cake bursting with juicy blueberries and a hint of cinnamon is sure to become a favorite in your recipe collection.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup milk
- ¼ cup sour cream or plain Greek yogurt
- 1 large egg
- â…“ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating berries)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together the milk, sour cream, egg, oil, and vanilla until smooth.
- Combine and Add Blueberries: Pour the wet ingredients into the dry and stir until just combined. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan, spread evenly, and sprinkle the top with coarse sugar if using. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool slightly before slicing. Enjoy warm with coffee or tea!
Notes
- This cake pairs wonderfully with a hot cup of coffee or tea.
- For a citrusy twist, consider adding 1 teaspoon of lemon zest to the batter.
- Store any leftovers covered at room temperature for 1–2 days or in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
