blueberry breakfast cake

★★★★★ 1 Review
Chelipepper avatar
By chris elizondo
from Chicago, IL

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!

★★★★★ 1 Review
serves 8-10
prep time 5 Min
cook time 50 Min

Ingredients For blueberry breakfast cake

  • 1 1/2 c
    butter, softened
  • 1 c
    sugar
  • 1 lg
    egg
  • 1/2 c
    sour cream
  • 2 tsp
    vanilla extract
  • 2 1/2 c
    flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 tsp
    cinnamon, ground
  • 1/4 tsp
    nutmeg
  • 1 tsp
    salt
  • 1/2 c
    buttermilk (or regular milk)
  • 2 c
    frozen blueberries
  • 1 Tbsp
    sugar mixed wth 1 tbsp flour
  • 1 Tbsp
    sugar mixed with 1/4 tsp cinnamon

How To Make blueberry breakfast cake

  • 1
    While preheating the oven to 350 F, spray a 9″ springform pan with non-stick spray.
  • 2
    In a large bowl with electric mixer, cream butter and sugar. Add the egg, sour cream, and vanilla, mixing well
  • 3
    Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the creamed mixture alternately with the milk.
  • 4
    Spread half the batter in the bottom of prepared pan
  • 5
    In 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.
  • 6
    Bake for about 45-55 minutes. Remove from pan and dust with powdered sugar. Enjoy!

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