Blueberry Breakfast Cake
A delightful baked good combining the simplicity of breakfast with the indulgence of dessert, filled with juicy blueberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with buttermilk.
- Fold in the blueberries.
- Pour batter into the prepared baking dish and smooth the top.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry breakfast cake, dessert, easy baking, family-friendly, brunch recipe
Find it online: https://grandmascheaprecipes.com/blueberry-breakfast-cake/