Blueberry Breakfast Cake
This Blueberry Breakfast Cake is the perfect addition to your next Sunday brunch! It's moist, tender, packed with juicy blueberries, and finished with a crumbly streusel topping. Just 10 minutes of prep needed!
Servings: 12 Servings
Calories: 284kcal
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
For the streusel:
- 2 tablespoons butter softened
- 1/4 cup brown sugar
- 1/4 cup flour
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, cream the butter and sugar together. Mix in the eggs and vanilla, then stir in the buttermilk.
- Add one cup of flour, along with the salt and baking powder. Mix. Then add the remaining cup of flour and mix until just moistened.Fold the blueberries.
- To make the streusel topping, mix the softened butter with brown sugar and flour until combined and crumbly.
- Grease a 2 quart baking dish and spread the batter evenly. Top with the streusel topping.Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.
- Once done, let cool for 15-20 minutes, then cut into 12 pieces. Enjoy!
Notes
This is made using a one bowl method. If you prefer, you can mix the dry ingredients separately, then add them like a traditional quick bread.
Nutrition
Serving: 1piece | Calories: 284kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 460mg | Potassium: 78mg | Fiber: 1g | Sugar: 24g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg