Blueberry Breakfast Cake

 

Blueberry Breakfast Cake 

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tbsp sugar (for topping)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the top with 2 tablespoons of sugar.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

Notes:

This cake is perfect for breakfast or brunch and can be served warm or at room temperature.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 250 | Servings: 9