A soft and buttery blueberry brunch cake with a tender crumb and juicy bursts of fresh berries.

Scale

2 eggs

2/3 cup sugar

1/3 cup melted butter

1/2 cup milk

1 tsp vanilla

1 3/4 cups flour

1 tsp baking powder

Pinch of salt

1 cup blueberries

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1. Whisk eggs and sugar

2. Add butter, milk, and vanilla

3. Mix dry ingredients

4. Combine wet and dry mixtures

5. Fold in blueberries

6. Bake at 180°C for 40 minutes

Use fresh or frozen blueberries

Do not overmix batter

Cool before slicing