Description
A delightful breakfast cake combining the sweetness of blueberries with a moist texture, perfect for brunch or a morning treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk (or buttermilk)
- 2 large eggs
- 2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- In a large bowl, sift together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy – about 3-4 minutes.
- Gradually add eggs, milk, and vanilla extract to the butter mixture, mixing until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the blueberries and lemon zest with a spatula.
- Transfer the batter to the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh blueberries. Room temperature ingredients will aid in achieving a creamy batter.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blueberry, breakfast, cake, brunch, dessert