Flawless Blueberry Breakfast Cake
This fluffy cake filled with fresh blueberries is easy to bake and hard to stop eating. It's very delicious, quite airy and there is no fuss about it. You can serve a slice of blueberry cake for breakfast, as a snack, as a dessert, with a cup of coffee or tea.
Servings: 12 slices
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking soda
- 1/8 tsp salt
- 12 oz unsalted butter
- 8 oz cream cheese full-fat
- 1 1/2 cups sugar
- 5 eggs
- 2 cups fresh blueberries
Preheat the oven to 375°F. Grease the cake pan with butter and dust some brown sugar or extra flour to avoid sticking.
First, in a bowl sift all-purpose flour. Then whisk in dry ingredients: baking powder, baking soda, and salt.
In a bowl of your stand mixer fitted with the paddle attachment pour soften unsalted butter and cream cheese. Start creaming them together until light and fluffy. It will take you about 3 minutes. Then gradually add in this mixture sugar. Keep beating for about 3 more minutes until the butter mixture will be light in color and will look fluffy.
Then, you will whisk in eggs. Add them one at a time. When eggs are fully incorporated start adding the flour mixture, and whisk at low speed until just combined.
Pour blueberries over the cake batter and mix gently with a silicone spatula.
Pour the cake batter into a prepared pan and spread it around. Bake on the middle rack for about 45- 50 minutes.
Serve with pleasure!
Sodium: 272mg | Calcium: 39mg | Vitamin A: 1061IU | Sugar: 26g | Fiber: 1g | Potassium: 86mg | Cholesterol: 150mg | Calories: 486kcal | Saturated Fat: 19g | Fat: 31g | Protein: 6g | Carbohydrates: 46g | Iron: 2mg