Blueberry Breakfast Cake
Quick, one bowl, fluffy blueberry breakfast cake made with fresh blueberries and ground cinnamon.
Servings 1 9" cake (round or square)
Ingredients
- 150 g or ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- ½ tsp fine sea salt
- 2 teaspoons pure vanilla extract
- 70 g or ⅓ cup canola avocado or grapeseed oil (flavorless)
- 180 g or ¾ cup kefir or buttermilk
- 2 tsp baking powder
- 260 g or 2 cups all purpose flour
- 1 ½ cups fresh blueberries
- 2-4 tablespoons organic granulated sugar or turbinado sugar
Instructions
- Preheat the oven to 350 F. Grease and flour a 9” square or round baking pan. .
- To mix you can either use a hand mixer or a whisk:
- Place the brown sugar, eggs, cinnamon, salt and vanilla in a bowl. Whisk or beat until very light and fluffy, the color will change from a darker brown to light and fluffy.
- While whisking, slowly pour in the oil then whisk/beat until it is well incorporated (at least another minute if using a whisk).
- Sift in the flour, add the baking powder and then slowly pour in the buttermilk, while mixing. Whisk until you have a thick, shiny cohesive batter. Fold in the blueberries. If your batter is on the thin side, put some batter in the pan first then add the blueberries (this way they won’t all sink to the bottom).
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle the sugar on top.
- Bake the cake until a cake tester comes out clean, for about 30 minutes, (when you look at the tester ignore the blueberry bits, they will be gloopy).
- Let the cake cool in the pan, then use the parchment sling to remove it to set on a cooling rack.
- Cake is best eaten day one but stays moist for 2 days after.
- Store cake in an airtight container.
Video
Notes
If doubling the recipe bake in a 13 x 9" baking pan and check for doneness at the 30 minute mark.