Easy Blueberry Breakfast Cake

This Easy Blueberry Breakfast Cake is the perfect morning treat! A burst of flavor from the berries, the delicate crumbs and a touch of sweetness, this is a keeper!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry dessert, Breakfast cake

Prep Time 10

Cook Time 35

Servings people

Calories 360kcal

Author sanna

Equipment

1 8 inch square glass baking dish

Ingredients

1 ¾ cup all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
1 cup buttermilk
¼ cup melted butter plus 2 tbsp. for greasing the baking dish
1 tsp vanilla
1 ½ cup frozen blueberries do not thaw
¼ cup all-purpose flour for coating the blueberries
2 tbsp sugar for sprinkling on top of the cake

Instructions

Preheat the oven to 350 F. Grease an 8 inch glass baking dish with melted butter. Toss blueberries with the ¼ cup of all-purpose flour until coated.
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt until thoroughly combined.
Add the buttermilk, egg, melted butter and vanilla. Use a rubber spatula to gently mix everything until almost combined. Add the blueberries and continue to stir just until everything is mixed. The batter is a bit thick.
Pour and scrape the batter into the greased 8 inch baking dish. Use a spatula to level the batter. Sprinkle 2 tbsp. of sugar all over the top. Bake the cake for 35-40 minutes, or until a toothpick inserted at the center of the cake comes out clean.

Notes

The buttermilk and eggs must be at room temperature for optimal combining of ingredients.
You can also use fresh blueberries. If so, you do not need to coat them in flour because they do not have that extra moisture like the frozen ones.
Since oven temperatures vary, check your cake as you approach the baking time. You may need to bake it for a bit longer or less.

Nutrition