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Berry Breakfast Cake

Adapted from Chef in Training


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries
  • 1/4 cup chocolate chips
  • Small handful sliced almonds (optional)


  1. Preheat oven to 350ºF. Grease a 9×9 square pan and set aside.

  2. In a large bowl, cream butter and sugar until fluffy (I used my hand mixer and a spatula to smooth some of the clumps). Add egg and vanilla and beat until combined.

  3. In a separate bowl, toss strawberries and blueberries in 1/4 cup of flour. Set aside.

  4. In a third bowl, whisk together remaining flour, salt, and baking powder.

  5. Add the flour mixture to the large bowl (of butter, sugar, egg, and vanilla) and beat in, alternating with the buttermilk. When combined, fold in fruit.

  6. Pour batter into greased pan and spread evenly. It will be thick. Top with chocolate chips and almonds and bake for 38-43 minutes, or until fork/toothpick inserted in the middle comes out clean.