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5 from 2 votes

Blueberry Breakfast Cake

Blueberry Breakfast Cake is a soft and moist cake you can enjoy in the morning loaded with blueberries and drizzled with a sweet glaze.
Prep Time15 minutes
Cook Time35 minutes
Course: Breakfast
Keyword: Blueberry Breakfast Cake
Servings: 12
Calories: 283kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (122.5 g) whole milk, room temperature
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract

Blueberries

  • 2 cups (296 g) fresh or frozen blueberries

Glaze

  • ½ cup (62.5 g) confectioners' sugar
  • 2-3 tablespoons whole milk, room temperature

Instructions

  • Preheat the oven to 375°F and spray a 9x13-inch baking dish with nonstick spray.
  • In a large bowl combine the flour, baking powder, and salt.
  • In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until fluffy (2-3 minutes). Add eggs, milk, vanilla, and oil; mix on low for about 1 minute, or until combined.
  • Add dry ingredients to the butter mixture and blend on medium for 30 seconds, or until combined.
  • Remove bowl from mixer. Gently fold the blueberries into the batter.
  • Pour batter into the prepared baking dish. Bake 30-35 minutes, or until browned and a toothpick comes out clean. (Cover the top of the cake with aluminum foil in the last 10 minutes if browning too fast.)
  • Set aside to cool slightly as you prepare the glaze.
  • In a medium mixing bowl, combine confectioners' sugar and milk. Whisk until light and smooth. Add more milk, if needed, to reach your desired consistency.
  • Drizzle glaze over the warm cake. Serve warm or at room temp.

Nutrition

Calories: 283kcal