Blueberry Breakfast Cake Recipe
This blueberry breakfast cake is soft, buttery, and bursting with juicy berries! Perfect for brunch, meal prep, or a cozy weekend bake. Save this easy recipe!
Servings: 12 servings
Calories: 448kcal
Equipment
- oven
- bowls
Ingredients
- 3 cups cake flour
- ¾ teaspoon himalayan salt
- ½ teaspoon baking soda
- 1 cup unsalted butter room temperature
- 2 ¼ cups white sugar
- 3 large eggs room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla paste
- 3 cups blueberries
- pam spray
Instructions
- Preheatoven to 350 degrees
- In a medium-sized bowl. Mix cake flour, salt, and baking soda. Once mixed, set aside
- In a stand mixer, beat unsalted butter and 2 cups of sugar. Beat until fluffy.
- Once fluffy, add eggs one at a time, add vanilla paste, and beat until well combined
- Add dry ingredients and buttermilk. Rotating between the two until all is combined.
- Remove bowl from stand mixer and fold in 2 ½ cups of blueberries.
- Take a 9-by-13 baking dish. Line with parchment paper, spray parchment with Pam say and transfer mixture to your lined baking dish. Spread batter into the pan.
- Once spread, sprinkle ½ cup blueberries on top and ¼ cup of sugar.
- Place it in the center of the oven and bake for 55 to 60 minutes until the cake is done.
Video
Notes
- Toss blueberries lightly in flour to prevent sinking
- Use fresh blueberries for best texture, but frozen works if not thawed
- Rotate the pan halfway through baking for even cooking
Nutrition
Calories: 448kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 233mg | Potassium: 109mg | Fiber: 2g | Sugar: 43g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg