Blueberry Breakfast Cake Recipe

Jump To Recipe
Avatar Author's default profile picture
Marie Published: November 25, 2020 Modified: June 1, 2021

How To Make Blueberry Breakfast Cake

This blueberry breakfast cake is perfect as a dessert anytime too. You need frozen blueberries to make this crumbly and tasty treat.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes

Serves:

Ingredients

  • all-purpose flour+ 2 tbsp, divided
  • 1tspbaking powder
  • ¼tspBaking Soda
  • ½tspsalt
  • ¼cupunsalted buttersoftened
  • 3tbspVegetable Oil
  • ¾cupgranulated sugar+ 2 tbsp
  • 2largeeggs
  • ½tspvanilla extract
  • cupbuttermilk
  • cupsour cream
  • 1tbspturbinado sugarfor topping
  • 2cupsfrozen blueberriesdon’t thaw

Instructions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together 1⅓ cup of the flour, the baking powder, baking soda, and salt. Set aside.

  2. In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter, granulated sugar, and 1 tablespoon vegetable oil on medium-high speed until pale and fluffy.

  3. Stir in the remaining 2 tablespoons vegetable oil.

  4. Blend in eggs one a time, mixing until combined after each addition and adding in vanilla with the second egg.

  5. In a liquid measuring cup used to measure the buttermilk, whisk together buttermilk and sour cream.

  6. Working in three separate batches, add ⅓ of the flour mixture and mix just until nearly combined, then alternate with buttermilk mixture.

  7. Mix just until nearly combined, repeat once more then end with flour mixture. Mix until just combined.

  8. Toss frozen blueberries with the remaining 2 tablespoons of flour then fold into batter.

  9. Pour batter into a buttered 8-inch by 8-inch baking dish and spread into an even layer.

  10. Sprinkle top evenly with raw sugar.

  11. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cakes comes out free of batter.

  12. Tent cake with foil near the last 15 minutes of baking to prevent excessive browning of the top.

  13. Allow cake to cool on a cooling rack then cut into squares. Store in an airtight container.

Recipe Notes

 

1. Fresh blueberries would work fine as well. If using fresh, reduce the baking time by about 10 – 15 minutes.

 

Nutrition

  • Calories: 215.21kcal
  • Fat: 12.72g
  • Saturated Fat: 4.93g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 5.56g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 24.38g
  • Fiber: 0.81g
  • Sugar: 22.06g
  • Protein: 2.26g
  • Cholesterol: 59.68mg
  • Sodium: 214.72mg
  • Calcium: 67.79mg
  • Potassium: 69.90mg
  • Iron: 0.42mg
  • Vitamin A: 78.16µg
  • Vitamin C: 3.36mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Cakes Recipes

Cakes

Apple Sheet Cake

Similar to Armenian Apple Cake, this Apple Sheet Cake is…
Total 1 hr
awesome carrot cake
Cakes

Awesome Carrot Cake

This carrot cake recipe is a guilt-free dessert that you…
Total 1 hr 10 mins
lemon-sheet-cake-recipe
Cakes

Lemon Sheet Cake

Such a bright and refreshing cake that's perfect for summer.…
Total 45 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to