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Blueberry Breakfast Bake

A warm, fluffy Blueberry Breakfast Bake combines fresh blueberries with a soft, cake-like base for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh blueberries
  • 1 cup milk
  • 3 large eggs
  • 1 cup all-purpose flour Can be substituted with whole wheat flour.
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted Can use non-dairy butter for a dairy-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8 inch baking dish with non-stick cooking spray or a little extra melted butter.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. In a larger bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Whisk until fully combined.
  5. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  6. Fold in the fresh blueberries until they are evenly distributed.
  7. Pour the batter into the prepared baking dish and spread evenly.
Baking
  1. Bake in the preheated oven for 30-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Serving
  1. Let it cool for a few minutes before serving. Dust with powdered sugar for extra sweetness.

Notes

This dish can be stored in an airtight container in the refrigerator for up to three days. It also freezes well—wrap in foil or plastic wrap for freezing and reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.