This is my go-to recipe when I get last-minute guests. It's comforting, fast, I always have the ingredients at home, and you can serve it as part of brunch/breakfast, afternoon tea/coffee, or you can zap it for 30 secs in the microwave and serve it for dessert with a scoop of vanilla ice cream! Your kitchen will smell heavenly with the aroma of freshly-baked cake and cinnamon. You can even make it without the blueberries because the cake is divine in its simplicity. If I am rushed, I pop the butter into a bowl and microwave at 50% power level for 15-20 seconds until softened (but not melted). One bowl, so easy clean up! I am sad that I can't give the right person credit for this recipe. My friend Edith had it at a church breakfast over 12 years ago and got the recipe from the person who told her: it's so easy, fast and it's 1 BOWL! It has worked every time I've made it, which is at least 10 times a year for the past 12 years! —Deborah D
1 1/2 cups
salted butter, softened/room temperature (not melted)
blueberries (fresh or frozen)
cinnamon + sugar
In This Recipe
Preheat oven 350F
13x9 baking dish, pan, or pyrex
In large bowl combine all cake ingredients, mix (I use a handheld mixer) at low speed until moistened. Increase speed to medium for 3 minutes.
Fold in blueberries and pour into greased + floured pan.
Sprinkle generously with cinnamon sugar (I make my own and have it in a shaker at this ratio: 1/4 cup sugar + 1/2 tsp of cinnamon)
Bake for 35-45 minutes until top springs when touched lightly.