Description
This Blueberry Breakfast Cake is a delightful treat that is perfect for breakfast or as a dessert. Moist and bursting with juicy blueberries, this cake is easy to make and sure to become a family favorite.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing with blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour an 8×8-inch baking dish or line it with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then add the sour cream, milk, and vanilla, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Add blueberries: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared pan and sprinkle the top with coarse sugar if desired. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cake can be made ahead and served warm or at room temperature.
- Try adding lemon zest to the batter for a citrusy twist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
