Blueberry Breakfast Cake
I baked this blueberry breakfast cake one morning, and it instantly made the kitchen feel calm and cozy.
Soft, moist, and bursting with blueberries — perfect with coffee or tea.
Soft, moist, and bursting with blueberries — perfect with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup melted butter
- 1 cup milk
- 1 large egg
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add melted butter, milk, and egg. Mix until smooth.
- Gently fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 40–45 minutes, or until golden and set.
- Cool slightly, slice, and serve.
Serving Suggestions
- Serve warm with coffee
- Add a dusting of powdered sugar
- Great for breakfast or brunch
Tip: Toss blueberries with a little flour before mixing to prevent sinking.
