Cranberry Breakfast Cake


If you have any cranberries hanging around in your freezer from this past fall, give this recipe a try. It tastes best fresh from the oven, slathered with butter, so I recommend making it about an hour before you want to serve it. Try it with Cheesy Scrambled Eggs for a filling breakfast.


  • 2T butter, softened
  • 1 c. sugar
  • 1 tsp vanilla
  • 2 c. flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 c. milk
  • 2-3 c. whole cranberries (about 1 bag)

Cream butter and sugar. This will be crumblier than the butter/sugar mixture required for most cookies. Then, mix in vanilla.


In a separate bowl, whisk together the remaining dry ingredients. Mix the dry into the creamed mixture. Add milk and mix quickly. Fold in cranberries. Pour into greased 9 inch square pan. Bake at 375 for 40 minutes or until the middle springs back when lightly pressed. Let cool for 5-10 minutes and serve warm.



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One thought on “Cranberry Breakfast Cake

  1. Dianna March 5, 2013 at 9:39 am Reply

    Ooh, sounds yummy! And I do have a bag of cranberries hanging around the freezer. How did you guess? 🙂

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