Introduction

Blueberry Breakfast Cake is a soft, fluffy, and lightly sweet treat that makes mornings extra special.
Bursting with juicy blueberries and a tender crumb, this cake is perfect alongside a hot cup of coffee or tea.
It’s easy to make, requires simple ingredients, and can double as a dessert or snack.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) milk (whole or 2%)
• 2 cups (300 g) fresh or frozen blueberries (if frozen, don’t thaw)
• 2 tablespoons flour (for coating blueberries)
• Optional: powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla until well combined.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, alternating with milk. Mix just until combined.
6. Toss the blueberries with 2 tablespoons of flour and gently fold them into the batter.
7. Spread batter evenly into the prepared pan.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool slightly before slicing. Dust with powdered sugar if desired.

Description

This Blueberry Breakfast Cake is moist, buttery, and perfectly balanced with sweetness and tartness from the blueberries.
It’s lighter than a traditional cake but still rich enough to feel indulgent, making it an excellent option for brunch,
a holiday breakfast spread, or even meal prep for the week.

Tips

• Don’t overmix the batter—this keeps the cake soft and tender.
• Use room-temperature ingredients for the best texture.
• Frozen blueberries work fine but coat them with flour to avoid excess moisture.
• Add lemon zest for a refreshing twist.
• Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. It also freezes well.

Correction

Enjoy

Serve this delicious Blueberry Breakfast Cake warm with a pat of butter, a drizzle of honey,
or simply as is with your morning coffee. It’s a delightful way to start the day!