Preheat oven and prepare pan
Preheat oven to 180°C (350°F).
Grease an 8×8 inch (20×20 cm) square baking dish or line it with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix wet ingredients
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Combine
Pour the wet ingredients into the dry ingredients and mix until just combined.
Toss the blueberries in 1 tablespoon of flour (this prevents sinking), then gently fold them into the batter.
Bake
Pour the batter into the prepared pan and spread evenly.
Sprinkle the top with coarse or brown sugar if using.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve
Let the cake cool in the pan for 10–15 minutes.
Cut into squares and serve warm or at room temperature.
Serving suggestions
Serve with a cup of coffee or tea for breakfast or brunch.
Add a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
Also great packed for lunchboxes or picnics.
Tips and variations
Substitute blueberries with raspberries, blackberries, or mixed berries.
Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
Store leftovers in an airtight container for up to 3 days, or freeze for later.
Conclusion
Blueberry Breakfast Cake is a quick, delicious, and satisfying way to start the day. It’s soft, moist, and loaded with real fruit — the perfect homemade alternative to store-bought pastries or muffins.
ADVERTISEMENT
