Blueberry Breakfast Cake – Experience the thrill of beginning your day with our Blueberry Breakfast Cake. Where the zing of blueberries meets the comforting sweetness of a fluffy buttery cake. Picture yourself savoring a slice of this cake in the morning. Accompanied by a steaming cup of coffee or tea while sunlight streams into the room. This recipe features all-purpose flour, a whiff of lemon, and a bunch of blueberries. A charm that goes beyond mere sustenance to become a treasured morning rite.
I can still vividly recall my first attempt, at baking this cake. It was a subdued Sunday morning. And the aroma of lemon and blueberries wafted through our kitchen. Creating an ambiance sufficed with warmth and welcome. The scent drew my husband—usually a late riser—into the kitchen. While my little ones’ eyes lit up with anticipation at what awaited them. This recipe has spun sunrises into remembrances. And has earned its place as a breakfast favorite, in our home.
What makes this Blueberry Breakfast Cake truly special?
This recipe functions pleasingly with both fresh and frozen blueberries. Offering straightforward instructions that yield outstanding results. With its mixture of sweetness and citrus notes. Each morsel pledges a culinary adventure.
What You Need To Make This Blueberry Breakfast Cake Recipe?
All-Purpose Flour: This is our base, like the foundation of a home. It gives our cake structure and welcomes all the other ingredients to come together in harmony.
Baking Powder: Think of it as the cake’s little lift. It’s what makes our breakfast cake rise and become fluffy, like a pillow of joy.
Salt: A tiny sprinkle, but oh, it makes the flavors pop! It’s like a dash of magic that makes everything taste better.
Unsalted Butter: The butter brings richness and moisture, making each bite melt in your mouth. It’s the comforting, creamy hug in our cake.
Granulated Sugar: Sweetness that lightens up your morning. It works with the butter to make the cake tender and delightful.
Eggs: They’re the glue holding our cake together, adding moisture and a beautiful golden color. Like the morning sun, they brighten everything up.
Buttermilk: A little tang to balance the sweet, making the cake wonderfully moist. It’s like a secret note in a song that you can’t quite place but absolutely love.
Vanilla Extract & Lemon Zest: These are our flavor sparkles. Vanilla adds a cozy warmth, while lemon zest brings a fresh, sunny vibe to the cake.
Blueberries: The stars of the show, bursting with flavor in every bite. Whether fresh or frozen, they add sweetness, tang, and a burst of joy.
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Steps To Make Blueberry Breakfast Cake:
Step 1: Begin by preheating your oven to 350°F (175°C). And ready a 9-inch round cake pan with a coating of butter or a layer of parchment paper. This easy step guarantees a seamless release of your creation.
Step 2: In the heart of your kitchen combine the flour, baking powder and salt in a bowl setting the scene for magic. Then in another bowl whip together the butter and sugar until light and fluffy like clouds on a day. This is paramount, for acquiring that melt-in-your-mouth consistency we all adore.
Step 3: Add the eggs one at a time to the mixture followed by buttermilk, vanilla extract and lemon zest to create a blend of flavors. Gently incorporate the dry ingredients with the wet ones folding in the blueberries last to evenly distribute their happiness.
Step 4: Pour your aspirations and aspirations into the pan along, with the batter smoothing out the top as you imagine the joy this cake will bring. Bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Step 5: Allow the cake to cool down before indulging – resist that temptation. Ensuring patience during this moment guarantees that your cake will be just as flawless, in texture as it is, in flavor.
Tip:
To guarantee that your blueberries are evenly distributed in the cake. And don’t all plunge to the bottom. Gently blanket them with a bit of flour before blending them into the batter. A delicate dusting using a tablespoon of flour is all you require. This approach aids in the batter adhering to the berries. Resulting in a satisfying spread of blueberry goodness, in every portion of your cake. It’s an impactful strategy. That considerably enhances the yield of your Blueberry Breakfast Cake!
Frequently Asked Questions:
Can I use frozen blueberries?
You can definitely utilize frozen blueberries for this recipe. It’s soundest not to thaw them to hold the batter’s color.
What if I don’t have buttermilk?
If you find yourself without buttermilk don’t fret! You can readily create a substitute using milk and a tablespoon of lemon juice or vinegar. Let it sit for 10 minutes. You’re good to proceed.
What if I don’t have buttermilk?
To keep any leftover cake. It’s recommended to save it wrapped. At room temperature for a couple of days. For longer storage refrigeration is perfect.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Breakfast Cake
Ingredients
- 2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter softened
- 1 c granulated sugar
- 2 large eggs
- 1/2 c buttermilk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 c fresh blueberries frozen can be used, but do not thaw
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it or using parchment paper.
- In a bowl combine 2 cups of flour 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
- In a bowl cream together 1/2 cup of softened butter and 1 cup of sugar, until fluffy.
- Add the eggs one at a time followed by 1/2 cup of buttermilk 1 teaspoon of vanilla extract and the zest of one lemon.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in 2 cups of blueberries to distribute them evenly in the batter.
- Pour the batter into the prepared pan. Smooth the top and bake for 35 to 40 minutes. Or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to cool completely before serving.
- Appreciate your scrumptious Blueberry Breakfast Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
