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Blueberry Breakfast Cake

A delightful blend of cake and a satisfying morning meal, this Blueberry Breakfast Cake is moist, fluffy, and studded with tender blueberries.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups fresh or frozen blueberries
  • 2 cups all-purpose flour Can be substituted with gluten-free blend
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. In a large bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
  4. In another bowl, cream the softened butter and granulated sugar with a hand mixer until light and fluffy.
  5. Beat in the eggs, one at a time, then gradually add the milk and vanilla extract, mixing until well incorporated.
  6. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix!
  7. Gently fold in the blueberries, distributing them evenly throughout the batter.
Baking
  1. Pour the batter into the prepared baking dish and spread it out evenly.
  2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Let the cake cool in the pan for a few minutes before slicing into squares. Serve warm or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly in plastic wrap and place them in a freezer bag.