Blueberry Breakfast Cake Recipe

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.

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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.

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STEP 2.

Slowly add the oil while whisking, then beat until well combined (at least another minute).

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STEP 3.

Sift flour, add baking powder, and slowly add buttermilk while mixing. Whisk until a thick, shiny batter forms. Fold in blueberries. 

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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.

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STEP 5.

Bake the cake for 25–30 minutes until a cake tester comes out clean (ignore the gloopy blueberry bits).

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STEP 6.

Let the cake cool in the pan, then use the parchment sling to transfer it to a cooling rack.

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STEP 7.

The cake tastes best on the first day, but it stays moist for two days. Keep cake out of the air.

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STEP 8.

See Also

No Churn Chocolate Ice Cream Recipe