Blueberry Breakfast Cake

This delightfully moist cake had just the right amount of sweetness. I served this to my fellow teachers, an it disappeared lickety-split! This would also be great at a brunch.

You need:

1 stick butter, softened
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup buttermilk
6 oz fresh blueberries
Extra sugar for sprinkling

In a large bowl, cream together butter and sugar. Add egg and vanilla, mixing well. In a separate bowl, combine 1 and 3/4 cups flour, baking powder and salt. Add flour mixture alternately with buttermilk to sugar mixture, mixing well. Coat blueberries with 1/4 cup flour. Gently fold blueberries into batter. Spread into a 9″x9″ baking pan that has been sprayed with cooking spray. Sprinkle with additional sugar. Bake at 350 degrees for 30-35 minutes, or until top is light golden and a toothpick comes out cleanly.


One thought on “Blueberry Breakfast Cake

  1. Pingback: Blueberry Tart | A HEALTHY LIFE

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