Blueberry Breakfast Cake

Picture yourself waking up to the gentle nudging of a warm cake and the wonderful scent of blueberries while you take your time enjoying a leisurely morning. The enchantment of a Blueberry Breakfast Cake lies in its intricate weaving, a lovely breakfast treat that combines the rustic allure of kitchens in the Midwest with its simplicity. It is unknown who originally made blueberry breakfast cake, but it has become a popular meal, especially when berries are in season and the little fruits are at their flavorful peak. A handcrafted slice of this cake with a steaming mug of coffee or tea would be the perfect way to start the day, or it would be a lovely weekend brunch treat to enjoy with loved ones.

If you’re looking to elevate this cake to the level of a morning staple, try topping it with some Greek yogurt or fresh cream, but trust me when I say it stands proudly on its own. For a delightful contrast in flavors, I recommend serving it with a side of fruit salad made with seasonal fruits. For those who want a sweet and savory combination, try it with crispy bacon or breakfast sausage.

Blueberry Breakfast Cake Recipe

Ingredients:

• 2 cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of melted unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup of buttermilk
• 1 teaspoon of pure vanilla extract
• Zest of one lemon
• 2 cups of fresh blueberries (frozen works well, just be sure not to let them defrost)

Directions:

1. Preheat oven to 350°F (175°C). Coat a 9-inch round cake pan with cooking spray or line it with parchment paper for easier removal after baking.
2. In a medium bowl, whisk together the salt, baking powder, and flour. Set aside.
3. In a large bowl, beat the melted butter and sugar until light and fluffy using an electric mixer or whisk.
4. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla extract, and lemon zest until combined.
5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
7. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips:

• Variations: Experiment with different berries such as raspberries or blackberries for unique flavor variations.
• Crunchy Topping: Add a streusel topping before baking for a crunchy texture. Mix cinnamon and brown sugar and sprinkle it over the batter.
• Vegan Option: For a vegan alternative to buttermilk, mix 1 teaspoon of apple cider vinegar with a cup of your preferred plant-based milk.
• Frozen Berries: If using frozen berries, toss them with a little extra flour before adding them to the batter to prevent them from sinking and maintain their color.

Promotional Information:

This Blueberry Breakfast Cake is perfect for any occasion: a delightful way to start the day, a sweet addition to brunch, or both. Get your oven ready, because the magic of blueberries is about to begin!