Description
This blueberry breakfast cake is soft, moist, and bursting with fresh blueberries. Lightly sweet and perfect with a cup of coffee, it’s a great way to start the day. The recipe comes together quickly with simple ingredients and can be enjoyed warm or at room temperature.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (for coating blueberries)
- 1 tbsp coarse sugar (for topping, optional)
Instructions
1. Preheat Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round baking pan, or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs & Vanilla
Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
5. Combine Wet & Dry Ingredients
Add half of the dry ingredients to the butter mixture, then mix in the sour cream and milk. Stir in the remaining dry ingredients until just combined. Do not overmix.
6. Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if using. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For extra moisture, use full-fat sour cream or yogurt.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Add a pinch of cinnamon or lemon zest for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~280 per serving