Why Make This Blueberry Breakfast Cake
Blueberry Breakfast Cake is a delightful way to start your day. This cake combines the tartness of fresh blueberries with the sweet, buttery flavor of cake, making it perfect for breakfast or a midday snack. Not only is it delicious, but it’s also incredibly easy to make. Whether you want to treat your family on a lazy Sunday morning or impress guests at a brunch gathering, this recipe fits the bill. The warm aroma that fills your kitchen as it bakes is just the icing on the cake—literally!
How to Make Blueberry Breakfast Cake
Making this Blueberry Breakfast Cake is a straightforward process that anyone can master. You’ll begin by creaming the butter and sugar together until it’s light and fluffy, which is key to a soft texture. Then, you’ll mix in the eggs one by one, introducing that delicious vanilla flavor. The dry ingredients come next, which you’ll incorporate alternately with milk, creating a smooth and creamy batter. Finally, you’ll gently fold in the fresh blueberries, ensuring they’re evenly distributed without smashing. The result is a beautifully baked cake that’s bursting with juicy blueberries in every bite.
Ingredients:
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, mix the flour, baking powder, salt, and cinnamon. Gradually add this to the butter mixture, alternating with the milk. Fold in the blueberries gently. Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before serving.
Nutritional Information
Per serving (1 slice, about 1/10 of the cake):
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
How to Serve Blueberry Breakfast Cake
This cake is best served slightly warm, paired with a pat of butter for an extra treat. It’s perfect for breakfast, mid-morning coffee, or even as a light dessert. Consider dusting it with powdered sugar for an elegant touch or serving it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience. Feel free to add a side of fresh fruit—as if blueberries needed any reinforcements!
How to Store Blueberry Breakfast Cake
To store your Blueberry Breakfast Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for a week. Just make sure to wrap it tightly to prevent it from drying out. If you have leftover cake after a week, it can be frozen for up to three months. Just slice it first, wrap each piece in plastic wrap, and place them in a freezer bag. When you’re ready to enjoy, thaw it in the refrigerator overnight.
Expert Tips for Perfect Blueberry Breakfast Cake
- Choose Fresh Blueberries: Fresh blueberries make a big difference in flavor. If you don’t have fresh ones, frozen can work, but make sure they’re thawed and drained before adding them to the batter.
- Do Not Overmix: Be gentle when folding in the blueberries; overmixing can lead to a denser cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time to avoid overcooking.
Delicious Variations
- Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrus twist.
- Nutty Addition: Mix in 1/2 cup of chopped walnuts or pecans for added crunch.
- Mixed Berries: Swap out blueberries for a mix of strawberries and raspberries for a colorful berry medley.
Frequently Asked Questions
Can I substitute whole wheat flour for all-purpose flour?
- Yes! Whole wheat flour can be a healthy substitute, though it may result in a denser cake. You can use half of each if you want a lighter texture.
What can I use instead of eggs?
- If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg.
How do I know when the cake is done baking?
- A toothpick inserted into the center should come out clean or with just a few crumbs clinging to it. If it comes out wet with batter, give it a few more minutes in the oven.
Conclusion
This Blueberry Breakfast Cake is not only a delightful way to kickstart your day but also an easy, crowd-pleasing recipe great for any occasion. Its light texture and burst of flavor make it a charming addition to your breakfast table. So why not gather your ingredients and give it a try? Your taste buds will thank you! Don’t forget to share your baking stories and tag your creations; we love to see how you make this recipe your own!