Description
This Blueberry Breakfast Cake is the ultimate morning treat. Packed with fresh blueberries and a hint of sweetness, it’s perfect for breakfast or brunch!
Ingredients
Scale
Base recipe:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to break them.
- To make the streusel topping, combine the flour, sugar, brown sugar, butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly.
- Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before slicing and serving.
- Prep Time: 15 min
- Cook Time: 40 min