Blueberry Breakfast Cake
Introduction
I swear this recipe is what breakfast dreams are made of! 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. 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.
This cake is a standout on its own, yet it also complements a lavish breakfast spread beautifully. Consider adding a dollop of Greek yogurt or a light drizzle of fresh cream for a touch of luxury. I personally adore pairing it with a fruit salad made from seasonal fruits for a refreshing balance, or alongside crispy bacon or breakfast sausage for those who crave a mix of sweet and savory flavors.
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
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a larger bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.
- Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
- 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.
- Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.
Variations & Tips
- Feel free to swap blueberries with raspberries or blackberries.
- Add a streusel topping with cinnamon and brown sugar for extra crunch.
- For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.
- Toss frozen berries in a bit of flour to prevent sinking and color bleeding.
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!
Enjoy!