Blueberry Breakfast Cake Recipe

Experience the Essence of Blueberries

Picture a tranquil morning where the sweet scent of blueberries and a gently baking cake softly awakens your senses. This is the essence of a Blueberry Breakfast Cake, a charming and simple delight reminiscent of Midwest kitchens.

A Beloved Morning Treat

The origins of this beloved cake might be a mystery, but it has become a cherished treat, especially when blueberries are at their peak. Imagine starting your day with a warm, sugary slice alongside a steaming cup of coffee or tea, or sharing this homemade expression of affection with loved ones over a weekend brunch.

Recipe: Blueberry Breakfast Cake

Servings: 8

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh blueberries (use frozen without thawing, if necessary)

Preparation:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a larger bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.
  5. Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
  6. Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
  7. Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.

Variations & Tips:

  • Versatile Fruits: Feel free to swap blueberries with raspberries or blackberries for a different flavor profile.
  • Crunchy Topping: Add a streusel topping with cinnamon and brown sugar for extra crunch and flavor.
  • Dietary Alternatives: For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.
  • Prevent Sinking: Toss frozen berries in a bit of flour to prevent sinking and color bleeding in the batter.

Conclusion

This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So go ahead, preheat your oven, and get ready to indulge in the magic of blueberries!