This Blueberry Snack Cake is a wonderful breakfast (or snack) when paired with a cup of coffee or milk.
I have a goal for the new year. Now I am calling this a goal and not a resolution because it is something I would like to do, but I don’t know that it will really happen very often.
Whenever I make a breakfast for my family, I always make it the day before. Mornings and I are not best friends. Baking in the early morning hours is not a good idea when your body is still mostly asleep. I’m sure I would burn things and cut my fingers all the way off if I tried.
My kids are not big cereal eaters…unless it is for a bedtime snack or dinner. So, I love to make different breakfast baked goods for them to have in the morning. The thing is that I have to make them the day before, so they can have them in the morning.
The other Saturday morning I had an urge to actually bake a breakfast cake in the morning. Ok, so it was like 11 am…so technically it wasn’t morning, but I call anything before noon morning. So, we had this cake for brunch. My oldest son absolutely loved this cake. He might have eaten the entire rest of the cake in less than a day. Grant it, he is a growing teenager. But he did ask me to bake another one as soon as he ate the last piece.
It is such an easy breakfast cake to put together. So my goal is to make a hot breakfast at least once a week for my family…ok, let’s be realistic it might be more like once a month.
Baby steps 🙂
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup cold unsalted butter
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs
- 2 cups blueberries, fresh or frozen
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the flour, sugars, and cinnamon. Cut in the butter until the mixture is crumbly. (If you have a food processor, use it here.)
- Set aside 3/4 cup mixture for the topping.
- Add the baking powder, buttermilk, and eggs to the remaining mixture. Beat gently until combined.
- Spread in a greased 9x13 baking dish. Sprinkle with the blueberries. Top with the reserved crumb mixture.
- Bake for 35-40 minutes. Cool slightly before serving. Store in a sealed container. Makes 15 squares.
*If using frozen blueberries, do not thaw when adding to the top of the cake.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 77mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Other blueberry recipes that we love: