blueberry breakfast cake
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!
prep time
5 Min
cook time
50 Min
method
---
yield
8-10 serving(s)
Ingredients
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup buttermilk (or regular milk)
- 2 cups frozen blueberries
- 1 tablespoon sugar mixed wth 1 tbsp flour
- 1 tablespoon sugar mixed with 1/4 tsp cinnamon
How To Make blueberry breakfast cake
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Step 1While preheating the oven to 350 F, spray a 9″ springform pan with non-stick spray.
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Step 2In a large bowl with electric mixer, cream butter and sugar. Add the egg, sour cream, and vanilla, mixing well
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Step 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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Step 4Spread half the batter in the bottom of prepared pan
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Step 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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Step 6Bake for about 45-55 minutes. Remove from pan and dust with powdered sugar. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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