blueberry breakfast cake
(1 rating)
Blueberries and breakfast just seem to go together hand in hand. This easy to make, no frills blueberry cake is awesome as a quick breakfast add-in for a lazy Sunday. Top it with some whipped topping and sprinkle a few extra blueberries on it and u have instant Heaven! Thanks to CookiesCakesPiesOhMy for this little gem :) Enjoy!
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(1 rating)
yield
8 -10
prep time
5 Min
cook time
50 Min
Ingredients For blueberry breakfast cake
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1 1/2 cbutter, softened
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1 csugar
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1 lgegg
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1/2 csour cream
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2 tspvanilla extract
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2 1/2 cflour
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2 tspbaking powder
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1/4 tspbaking soda
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1 tspcinnamon, ground
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1/4 tspnutmeg
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1 tspsalt
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1/2 cbuttermilk (or regular milk)
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2 cfrozen blueberries
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1 Tbspsugar mixed wth 1 tbsp flour
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1 Tbspsugar mixed with 1/4 tsp cinnamon
How To Make blueberry breakfast cake
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1While preheating the oven to 350 F, spray a 9″ springform pan with non-stick spray.
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2In a large bowl with electric mixer, cream butter and sugar. Add the egg, sour cream, and vanilla, mixing well
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3Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the creamed mixture alternately with the milk.
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4Spread half the batter in the bottom of prepared pan
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5In a small bowl, toss the frozen blueberries with the 1 Tablespoon flour/1 Tablespoon sugar, and spoon evenly over the batter in pan. Drop the remaining batter over blueberries by scoopfuls. Sprinkle the 1 Tablespoon sugar/1/4 teaspoon cinnamon evenly over the batter.
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6Bake for about 45-55 minutes. Remove from pan and dust with powdered sugar. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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