Blueberry breakfast cake that is quick, easy, and only needs one bowl is made with fresh blueberries and sugar.
– 150 g or ¾ cup brown sugar– 3 large egg– 2 teaspoons ground cinnamon– ½ tsp fine sea salt– 2 teaspoons pure vanilla extract– 70 g or ⅓ cup canola avocado or grapeseed oil (flavorless)– 180 g or ¾ cup kefir or buttermilk– 2 tsp baking powder– 260 g or 2 cups all purpose flour– 1 ½ cups fresh blueberrie– 2-4 tablespoons organic granulated sugar or turbinado sugar
INGREDIENTS
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INSTRUCTION
Heat the oven to 350 F. Butter and flour a 9-inch square or round baking pan.
STEP 1 .
Use a hand mixer or whisk to combine brown sugar, eggs, cinnamon, salt, and vanilla in a bowl. Mix until light and fluffy, turning dark brown to light.
STEP 2.
Slowly add the oil while whisking, then beat until well combined (at least another minute).
STEP 3.
Sift flour, add baking powder, and slowly add buttermilk while mixing. Whisk until a thick, shiny batter forms. Fold in blueberries.
STEP 4.
If your batter is thin, add some batter to the pan before adding the blueberries to avoid them sinking.Spread batter evenly in the pan. Top with sugar.
STEP 5.
Bake the cake for 25–30 minutes until a cake tester comes out clean (ignore the gloopy blueberry bits).
STEP 6.
Let the cake cool in the pan, then use the parchment sling to transfer it to a cooling rack.
STEP 7.
The cake tastes best on the first day, but it stays moist for two days.
Keep cake out of the air.