Indulge in the enchanting allure of this Blueberry Breakfast Cake, a morning delight that transports you to a serene world filled with the aroma of gently baking blueberries. This Midwest-inspired treat, with its mysterious origins, has evolved into a cherished experience, especially during the peak of blueberry season. Picture starting your day with a warm, sugary slice paired with a steaming cup of coffee or tea, or share this homemade expression of affection during a leisurely weekend brunch.
Not only does this cake shine on its own, but it also complements a lavish breakfast spread beautifully. Enhance its decadence with a dollop of Greek yogurt or a light drizzle of fresh cream. Consider my personal favorite – pairing it with a refreshing fruit salad or alongside crispy bacon or breakfast sausage for a delightful balance of sweet and savory.
Blueberry Breakfast Cake
Servings: 8
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 (use frozen without thawing, if necessary)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a larger bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.
5. Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
6. Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
7. Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.
Variations & Tips:
– Swap blueberries with raspberries or blackberries.
– Add a cinnamon and brown sugar streusel topping for extra crunch.
– For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.
– Toss frozen berries in a bit of flour to prevent sinking and color bleeding.
This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So, preheat your oven and savor the magic of blueberries!
