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Irresistible Blueberry Breakfast Cake

A moist and tender breakfast cake bursting with fresh blueberries, topped with a crunchy cinnamon sugar streusel. Perfect for a weekend brunch or special breakfast treat.

  • Total Time: 1 hour
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine melted butter, milk, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Gently fold in blueberries.
  6. Pour batter into prepared pan and spread evenly.
  7. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the batter.
  8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool before slicing and serving.

Notes

For best results, use fresh blueberries and do not overmix the batter to keep the cake tender. You can substitute milk with buttermilk for a richer flavor.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 25g
  • Sodium: 220mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg