Cinnamon Blueberry Pecan Breakfast Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 316
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 45
- Sodium
- 202
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick baking spray
1 stick (8 tablespoons) unsalted butter, at room temperature, plus 3 tablespoons, melted
1 cup granulated sugar
1/3 cup olive oil
2 large eggs, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 teaspoon kosher salt
1 pint blueberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
1 cup pecans, coarsely chopped
Directions
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.