Start your day on a delicious note with our Blueberry Breakfast Cake! Made with juicy blueberries and a moist, tender crumb, this cake is the perfect addition to your morning routine. Whether you enjoy it with your morning coffee or as part of a leisurely brunch, our Blueberry Breakfast Cake is sure to satisfy your cravings. With its irresistible flavor and versatility, it's an ideal choice for busy weekdays or lazy weekends. Treat yourself to homemade goodness and elevate your breakfast experience with every bite!
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar (optional, for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and set aside.
- In a large mixing bowl, cream together the softened butter and granulated 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, until well combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spread the batter into the prepared baking pan, smoothing the top with a spatula.
- Sprinkle the turbinado sugar over the top, if desired, for a crunchy topping.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
● Prep Time: 15 minutes | ● Baking Time: 40-45 minutes | ● Total Time: 55-60 minutes ● Servings: 9-12