Why Make This Recipe
Blueberry Breakfast Cake is the perfect way to start your day! It’s soft, moist, and packed with juicy blueberries. This delightful cake is not only delicious but also easy to make. Whether for a family breakfast, brunch with friends, or a sweet treat with your morning coffee, this cake will impress everyone. Plus, it uses simple ingredients you probably already have in your kitchen.
How to Make Blueberry Breakfast Cake
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
How to Serve Blueberry Breakfast Cake
Serve Blueberry Breakfast Cake warm or at room temperature. You can cut it into squares and serve it plain, or dust it with powdered sugar for a touch of sweetness. It pairs wonderfully with coffee or tea. Enjoy it as a delightful breakfast or a light dessert!
How to Store Blueberry Breakfast Cake
To store your Blueberry Breakfast Cake, keep it covered at room temperature if you plan to eat it within a few days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Blueberry Breakfast Cake
- Make sure to use fresh blueberries for the best flavor and moisture.
- If you want to add more flavor, try adding lemon zest to the batter.
- To avoid blueberries sinking to the bottom, toss them in a bit of flour before folding them into the batter.
- Always check for doneness with a toothpick to avoid overbaking.
Variation
You can customize Blueberry Breakfast Cake by adding nuts like walnuts or pecans for extra crunch. If you prefer, try using other berries such as raspberries or chopped strawberries instead of blueberries for a different taste.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter; this helps prevent the batter from turning blue.
Can I make this cake in advance?
Absolutely! You can bake the cake a day before and keep it covered. It tastes great the next day and allows the flavors to meld together.
Can I substitute the milk with a non-dairy option?
Yes, feel free to use almond milk, soy milk, or any other non-dairy milk. The cake will still come out delicious!
Blueberry Breakfast Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving.