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Easy 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.

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	298 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 50 min Total Time: 65 min

https://iambaker.net/blueberry-breakfast-cake-2/

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!

Ingredients

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

½ cup (122.5 g) whole milk

2 tablespoons unsalted butter

2 tablespoons granulated sugar

confectioners' sugar, for dusting

Instructions

Step 1

Cake

Step 2

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.

Step 3

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.

Step 4

To a small bowl, add eggs and oil. Stir until well combined.

Step 5

Add the eggs and oil mixture to the flour mixture, mixing until combined.

Step 6

Set aside ½ cup of blueberries. Fold the rest of the blueberries into the batter until coated.

Step 7

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.

Step 8

Topping

Step 9

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.

Step 10

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.

Step 11

Pour the milk mixture over the baked cake, making sure it fills the holes and covers the top.

Step 12

Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.

Step 13

Dust the cake with confectioners' sugar before serving. Enjoy!