Blueberry Breakfast Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup buttermilk - 1 1/2 cups fresh blueberries (or frozen) - 1 tablespoon fresh lemon zest - 1 tablespoon cornstarch (for blueberries) - Optional: powdered sugar for dusting I love the mix of flavors in this cake. The ingredients come together to make a sweet, soft treat. Each bite bursts with juicy blueberries. The lemon zest adds a bright touch that lifts the flavor. High-quality ingredients make all the difference. Use fresh blueberries for the best taste. If you can’t find fresh ones, frozen work well too. Just make sure to thaw and drain them. Butter gives the cake richness. Softened butter mixes well with sugar. This creates a light and fluffy texture. The buttermilk adds moisture and a slight tang. This helps balance the sweetness of the cake. Understanding these ingredients is key. Each one plays a role in the final product. For a detailed guide, check the Full Recipe. It shows how to mix everything perfectly. 1. Preheat your oven to 350°F (175°C). 2. Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper. 3. In a large mixing bowl, combine: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt 4. Whisk these dry ingredients together until they blend well. 1. In a separate bowl, cream 1/2 cup unsalted butter using an electric mixer. Mix until it is light and fluffy, about 2-3 minutes. 2. Add 2 large eggs to the creamed butter one at a time. Mix well after each egg. 3. Stir in 1 teaspoon pure vanilla extract until it is evenly mixed. 4. Gradually fold the dry ingredients into the butter mixture. Alternate with: - 1 cup buttermilk 5. Start with the dry ingredients, mix until just combined. Add the buttermilk, then finish with the last of the dry mix. Avoid overmixing; your batter should be slightly lumpy. 1. Gently fold in the blueberries. Use 1 1/2 cups fresh blueberries that you tossed with 1 tablespoon cornstarch. 2. Add 1 tablespoon fresh lemon zest for a bright flavor. 3. Carefully mix everything with a spatula to keep the blueberries whole. 4. Pour the batter into your prepared baking pan. Spread it out evenly for even baking. 1. Place the baking pan in your preheated oven. Bake for 30-35 minutes. 2. Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. 3. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. 4. Carefully transfer the cake to a wire rack to cool completely. This process leads you to a perfect blueberry breakfast cake. For the full details, refer to the Full Recipe. Enjoy your delightful sweet start! To make the best blueberry breakfast cake, you need to avoid overmixing the batter. Overmixing makes the cake tough. Mix just until the flour disappears. You want a slightly lumpy batter. This keeps your cake soft and fluffy. Next, ensure perfect blueberry distribution. Toss the blueberries with cornstarch before adding them. This keeps them from sinking. Gently fold them into the batter. Use a spatula to keep them whole. You want bursts of blueberry in every bite! Storing leftovers properly is key. Let the cake cool completely before storing. Use an airtight container to keep it fresh. You can keep it at room temperature for up to two days. If you want to keep it longer, refrigerate it. The cake stays good for about a week in the fridge. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds. Enjoy it warm for that fresh-baked taste! {{image_4}} You can make this cake even better with some easy swaps. If you want a healthier version, try using whole wheat flour instead of all-purpose flour. This gives the cake a nice nutty flavor and adds fiber. You can also use sugar substitutes like honey or maple syrup. These options can cut down on calories and add a unique taste. For those who need a dairy-free option, substitute the buttermilk with almond milk or oat milk. Just add a splash of lemon juice or vinegar to mimic the tang of buttermilk. This keeps the cake moist and fluffy. Adding spices can take your blueberry breakfast cake to the next level. A sprinkle of cinnamon or nutmeg adds warmth and depth. These spices blend well with the sweet blueberries and can make your kitchen smell amazing. You might also consider incorporating nuts or citrus. Chopped walnuts or pecans add a nice crunch. A bit of orange or lemon zest can brighten the flavors. These small changes can make your cake feel new and exciting. For the full recipe, refer to the earlier section. I love serving blueberry breakfast cake in the morning or for brunch. It's sweet but not too heavy. For breakfast, it pairs well with a hot cup of coffee or tea. At brunch, you can offer it with fresh fruit and yogurt. This makes for a colorful and inviting plate. To make your cake look great, slice it into nice squares. Place them on a bright plate for contrast. A sprinkle of powdered sugar adds a lovely touch. You can also serve blueberry breakfast cake with whipped cream or a dollop of yogurt. This adds creaminess and makes each bite even better. For the best look, try to stack some fresh blueberries on top. This adds color and makes it stand out. You can even add a few mint leaves for a pop of green. These small details impress your guests and make for a delightful display. If you want, you can find the Full Recipe to get all the steps needed for this delicious cake. - Can I use frozen blueberries? Yes, you can use frozen blueberries. Just thaw and drain them first. This keeps the batter from turning too blue. Fresh blueberries work great too. - How do I know when the cake is done baking? Stick a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready. Keep an eye on it. - How long does the blueberry breakfast cake last? The cake lasts about 3 days at room temperature. Store it in an airtight container. If you keep it in the fridge, it can last up to a week. - Can I freeze the blueberry breakfast cake? Yes, you can freeze it! Wrap the cake tightly in plastic wrap. It keeps well for about 2 months in the freezer. Just thaw before enjoying. - Can I add other fruits? Absolutely! You can add raspberries, strawberries, or even peaches. Just make sure to adjust the amount. - What can I do if I don’t have buttermilk? You can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe. For a complete list of ingredients and detailed steps, check the Full Recipe. You can create a delightful blueberry breakfast cake with simple ingredients and steps. We covered everything, from mixing to baking. I shared tips for making it perfect and storage advice. Don't forget to explore variations and serving ideas to customize your cake. Try this recipe for breakfast or brunch, and enjoy every bite. Baking should be fun and rewarding. Enjoy your creation and share it with friends and family!$

Indulge in the delightful taste of Blueberry Breakfast Cake! This easy recipe blends fresh blueberries with a moist and fluffy cake that’s perfect for starting your day or enjoying at any time. With simple ingredients and straightforward steps, you’ll have a delicious treat ready in no time. Don’t miss out on this sweet breakfast sensation; click through to explore the full recipe and bring joy to your mornings!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

1 tablespoon fresh lemon zest

1 tablespoon cornstarch (for tossing with blueberries)

Optional: powdered sugar for a delightful dusting

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by either greasing it with butter or lining it with parchment paper for easy removal.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Whisk together until the mixture is homogeneous and well-blended.

In a separate bowl, cream the softened unsalted butter using an electric mixer on medium speed until it turns light and fluffy, approximately 2-3 minutes.

Incorporate the eggs into the creamed butter one at a time, mixing thoroughly after each addition to ensure they're well combined. Then, stir in the pure vanilla extract until evenly distributed.

Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk. Start with the dry ingredients, mix until just combined, then add the buttermilk, followed by the final addition of dry ingredients. Be careful not to overmix—batter should be slightly lumpy.

Gently fold in the fresh lemon zest and the blueberries that have been lightly tossed with cornstarch, using a spatula. Take care to preserve the integrity of the blueberries as you incorporate them into the batter.

Pour the beautifully colored batter into your prepared baking pan, spreading it out evenly to ensure even baking.

Place the baking pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.

Optional: For a light, sweet finishing touch, dust the top with powdered sugar just before serving, adding an extra flair to your presentation.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12