Blueberry Breakfast Cake
Ingredients
-
1 3/4
cup
all-purpose flour
-
2
Tbsp
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
¼
cup
unsalted butter
-
3
Tbsp
vegetable oil
-
¾
cup
granulated sugar
-
2
large
eggs
-
½
tsp
vanilla extract
-
⅓
cup
buttermilk
-
⅓
cup
sour cream
-
1
Tbsp
turbinado sugar
-
2
cups
frozen blueberries
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together 1 3/4 cup flour, baking powder, baking soda, and salt.
- In a stand mixer, whip butter, granulated sugar, and 1 Tbsp vegetable oil until fluffy.
- Add the remaining 2 Tbsp vegetable oil and mix well.
- Add eggs one at a time, mixing after each addition, and add vanilla with the second egg.
- In a measuring cup, whisk buttermilk and sour cream together.
- Add the flour mixture in three batches, alternating with the buttermilk mixture, mixing until just combined.
- Toss frozen blueberries with the remaining 2 Tbsp flour and fold into the batter.
- Pour the batter into a buttered 8x8-inch baking dish and sprinkle with turbinado sugar.
- Bake for 55-60 minutes until a toothpick comes out clean.
- Cool on a rack and cut into squares.
Nutrition Facts (estimated)
Servings
9
Calories
312
Total fat
13g
Total carbohydrates
46g
Total protein
3g
Sodium
196mg
Cholesterol
55mg
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