Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Wash the blueberries and set aside.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine milk, melted butter, egg, and vanilla. Mix well.
- Combine the wet and dry ingredients, then fold in the blueberries.
- Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes.
- Allow to cool slightly, then dust with powdered sugar if desired.
Notes
- This Blueberry Breakfast Bake is best served warm.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave for a quick breakfast option.
- You can use frozen blueberries, but do not thaw them.
- Prepare the batter the night before for a quick morning bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg