Vanilla Raspberry Breakfast Cake

Makes 9-12 Servings
You can really taste the fresh flavor of the raspberries in this recipe.
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  • 2¼ cups (250g) all-purpose flour
  • ½ cup (120g) butter, room temperature
  • 1½ teaspoons (7.5ml)  baking powder
  • ¾ teaspoon (3.75ml) baking soda
  • 1¼ cup (250g) sugar
  • 1 cup (240ml) buttermilk
  • 1 egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 pint (500ml) raspberries


Preheat the oven to 350°F/176.67°C.

Grease and flour a 9” x 9” inch (23cm x 23cm) baking pan with butter and set aside.

In a large bowl combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until it resembles large crumbs. Set aside 1 cup (240g) butter crumb mixture for topping.

Stir buttermilk, egg, and vanilla into large bowl of flour mixture until batter is just combined.

Reserve 9 raspberries for topping. Add rest of the raspberries to a small bowl and lightly dust with flour to prevent raspberries from sinking to the bottom of the pan. Carefully fold in the raspberries to the batter. Pour batter into prepared baking dish. Top with reserved butter crumbs over batter and place 9 raspberries spacing evenly on top of crumb topping.

Bake for 45 - 55 minutes or until center is cooked and toothpick comes out clean.

*Fresh whole blueberries or strawberries sliced in half can be substituted in this fresh fruit cake.


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