Are you searching for the perfect breakfast treat to elevate your mornings? Look no further than this irresistible Blueberry Breakfast Cake recipe. Bursting with juicy blueberries and boasting a moist, tender crumb, this delightful cake is sure to become a favorite in your kitchen. Whether you’re enjoying a leisurely weekend brunch or need a pick-me-up during the week, this versatile gem is guaranteed to satisfy your cravings.
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 (or use frozen without thawing, if necessary)
Instructions:
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Creaming Butter and Sugar: In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporating Wet Ingredients: Beat in the eggs one at a time, then add the buttermilk, vanilla extract, and lemon zest, mixing until smooth.
- Combining Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Baking: Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cooling: Allow the cake to cool in the pan on a wire rack for 10 minutes before carefully turning it out to cool completely.
Variations & Tips:
- Berry Variations: Experiment with different berries such as raspberries or blackberries to create unique flavor combinations.
- Streusel Topping: For an added crunch, sprinkle a streusel topping made with cinnamon and brown sugar over the batter before baking.
- Vegan Option: To make a vegan or dairy-free version, substitute plant-based milk for the buttermilk and use a butter substitute.
- Preventing Sinking: If using frozen berries, toss them in a bit of flour before folding them into the batter to prevent sinking and color bleeding.
Nutrition Facts:
(Nutritional information per serving)
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 5g
Indulge in the magic of blueberries with this delectable Blueberry Breakfast Cake. Whether enjoyed warm out of the oven or at room temperature, this versatile treat is guaranteed to brighten your day. So why wait? Preheat your oven, gather your ingredients, and get ready to embark on a culinary adventure filled with flavor and delight!
