🫐 Blueberry Breakfast Cake
🍽️ Serves: 8–10
⏱️ Total Time: ~45–50 minutes
📋 Ingredients:
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1/2 cup milk (or buttermilk for extra tenderness)
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1 tsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp salt
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2 cups fresh or frozen blueberries
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1 tbsp flour (for tossing the blueberries)
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Optional topping: coarse sugar for a crisp top
👩🍳 Instructions:
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease or line an 8×8-inch or 9×9-inch baking pan.
2. Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
3. Add Egg, Milk & Vanilla:
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Beat in the egg.
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Add milk and vanilla, mixing until combined (don’t worry if it looks a bit curdled).
4. Mix Dry Ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add to the wet mixture until just combined (don’t overmix).
5. Add Blueberries:
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Toss blueberries with 1 tbsp flour to prevent sinking.
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Gently fold them into the batter.
6. Bake:
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Pour batter into the prepared pan and spread evenly.
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Sprinkle top with coarse sugar if using.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & Serve:
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Let cool slightly in the pan.
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Serve warm or at room temperature.
🧊 Storage:
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Room Temp: Covered, up to 2 days.
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Fridge: Up to 5 days.
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Freezer: Wrap tightly, freeze up to 2 months.
🔄 Variations:
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Add a bit of lemon zest for a fresh twist.
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Use a mix of berries (blueberry + raspberry).
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Make it dairy-free with plant-based butter and milk.
Want a gluten-free, low-sugar, or muffin version of this recipe? Let me know!