Looking for a quick and tasty way to start your day? This Blueberry Breakfast Cake Recipe is your answer! It’s simple to make and filled with juicy blueberries. Perfect for busy mornings, this cake combines ease and flavor in every bite. I’ll share step-by-step instructions, tips for the perfect bake, and topping ideas that will wow your family. Get ready to impress at breakfast with this deliciously easy treat!
Ingredients
Full Recipe Overview
To make the blueberry breakfast cake, gather these simple ingredients. This cake is perfect for breakfast or brunch. It’s moist, sweet, and full of blueberries.
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup buttermilk (or substitute with milk + 1 tsp lemon juice)
– 3 large eggs
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups fresh blueberries (plus extra for garnish)
– 1 tablespoon lemon zest
– 1/2 teaspoon ground cinnamon (optional)
Measurement Details
When measuring flour, spoon it into the cup and level it off. This method keeps your cake light. Use a kitchen scale for the most accurate measurement. For sugar, a cup should be packed for the right sweetness. Butter should be soft but not melted.
Substitutions and Alternatives
If you don’t have buttermilk, use regular milk with lemon juice. You can also try yogurt mixed with water. For a dairy-free option, use almond milk or coconut milk. If you want less sugar, reduce it by a quarter cup. You can swap blueberries for raspberries or chopped strawberries too. This flexibility lets you create your ideal breakfast treat.
Step-by-Step Instructions
Prepping Your Oven and Pan
First, turn on your oven. Set it to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9×13 inch baking pan. Grease it well with butter. Then, sprinkle some flour on the bottom. This helps the cake not stick.
Mixing and Creaming Ingredients
In a large bowl, add 1/2 cup of softened butter and 1 cup of granulated sugar. Use a mixer to cream these together. Keep mixing until the mixture looks light and fluffy. This will take about 2 to 3 minutes. Next, crack 3 large eggs into the bowl. Add 1 teaspoon of vanilla extract. Beat in each egg one at a time. Make sure to mix well after each addition.
In another bowl, combine the dry ingredients. Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. If you like, add 1/2 teaspoon of ground cinnamon for extra flavor.
Now, add the dry mix to the wet mixture. Do this slowly, alternating with 1 cup of buttermilk. Start and end with the dry mix. This helps everything blend well.
Finally, gently fold in 2 cups of fresh blueberries and 1 tablespoon of lemon zest. Be careful not to break the blueberries.
Baking the Blueberry Breakfast Cake
Pour the batter into your prepared pan. Use a spatula to smooth the top. For a pretty touch, sprinkle a few extra blueberries on top.
Now, place the pan in the oven. Bake for 40 to 45 minutes. You can check if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready.
Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cut into squares and enjoy! You can even drizzle with a glaze made of powdered sugar and lemon juice if you like.
For the full recipe, check out the detailed instructions provided earlier.
Tips & Tricks
How to Achieve the Perfect Texture
To get a soft and moist cake, use room temperature ingredients. This helps them mix well. If your butter is too cold, it won’t cream properly. I like to set my eggs and butter out an hour before baking. Also, be gentle when folding in the blueberries. This keeps them whole and juicy. Over-mixing can make your cake tough. Mix just until you see no dry flour.
Baking Tips for Even Cooking
For even cooking, always preheat your oven. This helps the cake rise nicely. I recommend using an oven thermometer. Sometimes, ovens run hot or cold. Use a 9×13 inch pan for this recipe. It helps the cake bake evenly and quickly. Check your cake a few minutes early. Ovens can vary, and you want to avoid over-baking.
Flavor Enhancements to Consider
To boost flavor, think about adding lemon zest. It adds a bright twist. You can also sprinkle some ground cinnamon in the batter. This gives a warm touch to the cake. If you want a nutty flavor, try adding chopped walnuts or almonds. They add a nice crunch. For a fun twist, drizzle a simple glaze on top. Use powdered sugar mixed with a bit of lemon juice for sweetness. These tweaks make your Blueberry Breakfast Cake stand out! For the full recipe, check out the Blueberry Bliss Breakfast Cake.
Variations
Gluten-Free Blueberry Breakfast Cake
You can make this cake gluten-free! Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps the cake rise and stay fluffy. Follow the same steps in the recipe, and you’ll have a delicious treat for everyone.
Adding Other Fruits
Feel free to get creative with fruits! You can mix in raspberries, strawberries, or peaches. Use about 1 to 2 cups of any fruit you like. Just make sure to adjust the sweetness if the fruit is tart. This will keep the cake balanced and tasty.
Serving Suggestions and Toppings
This cake is great on its own, but you can add fun toppings! Try a dusting of powdered sugar for a sweet look. You can also drizzle some honey or maple syrup on top. For an extra touch, serve with whipped cream or yogurt. Fresh mint leaves add a pop of color too. Enjoy it warm or at room temperature!
Storage Info
How to Store Leftovers
Store any leftover blueberry breakfast cake in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, refrigerate it. The cake will stay good for about a week in the fridge.
Freezing Instructions
To freeze the cake, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This will help prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight.
Reheating Tips
To reheat, slice the cake into pieces. Place them on a plate and cover with a damp paper towel. Microwave for about 15-20 seconds, or until warm. You can also warm it in an oven set to 350°F (175°C) for about 10 minutes. Enjoy your cake warm for a tasty treat! For the full recipe, check it out!
FAQs
What can I substitute for buttermilk?
You can easily make a buttermilk substitute. Mix one cup of milk with one teaspoon of lemon juice or white vinegar. Let it sit for about five minutes. This will give you a similar tangy taste and texture needed for the cake.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. They work well in this recipe, but don’t thaw them. Add them straight to the batter. This keeps them from breaking apart and turning the cake blue.
How long will the Blueberry Breakfast Cake last?
Your Blueberry Breakfast Cake will stay fresh for about three to four days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, you can freeze it. Just wrap slices in plastic wrap and place them in a freezer bag. It can last for up to three months in the freezer. For the full recipe, check the details above.
You learned how to make a delicious blueberry breakfast cake. We discussed the ingredients, measurements, and easy substitutions. I shared step-by-step instructions for baking and helpful tips for perfect results. You can even try fun variations, like gluten-free recipes. Lastly, I explained how to store your leftovers and answered common questions.
Now, you have all you need to bake this tasty cake anytime! Enjoy making it your own.
