Blueberry Breakfast Cake
Blueberry Breakfast Cake is loaded with fresh blueberries, baked, and poked with holes to be saturated with a warm sugary milk mixture for a super moist and rich cake.
Servings: 8
Calories: 298kcal
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 2 cups blueberries, fresh or frozen (thawed), divided
Topping
- ½ cup (122.5 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- confectioners' sugar, for dusting
Instructions
Cake
- Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Set aside ½ cup of blueberries. Fold the rest of the blueberries into the batter until coated.
- Pour the batter into the lined pan and top with the reserved ½ cup of blueberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the baked cake, making sure it fills the holes and covers the top.
- Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
- Dust the cake with confectioners' sugar before serving. Enjoy!
Nutrition
Calories: 298kcal