Blueberry Breakfast Cake
Why Make This Recipe
Blueberry Breakfast Cake is a delightful way to start your day. It’s sweet, moist, and packed with juicy blueberries. This cake not only tastes great, but it’s also easy to make. Whether you are having a family gathering or just want a special treat for yourself, this recipe is perfect. It’s comforting, satisfying, and can be enjoyed with a cup of coffee or tea.
How to Make Blueberry Breakfast Cake
Ingredients:
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Fold in the blueberries gently. Pour the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
How to Serve Blueberry Breakfast Cake
Blueberry Breakfast Cake is best served warm or at room temperature. You can enjoy it plain, or you can dust it with powdered sugar for a touch of sweetness. It pairs wonderfully with a dollop of whipped cream or a scoop of ice cream for dessert. You can also serve it with fresh fruit or a side of yogurt for a delicious breakfast.
How to Store Blueberry Breakfast Cake
To store leftover Blueberry Breakfast Cake, allow it to cool completely. Then, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Tips to Make Blueberry Breakfast Cake
- Use Fresh Blueberries: Fresh blueberries will give the best flavor. If you use frozen blueberries, add them straight from the freezer to prevent them from bleeding into the batter.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy. Overmixing can make it dense.
- Check for Doneness: The baking time may vary slightly. Check the cake a few minutes before the time is up by using the toothpick test.
Variation
You can customize this Blueberry Breakfast Cake by adding a lemon zest for extra flavor or subbing some of the all-purpose flour with whole wheat flour for a healthier option. You can also mix in other berries or nuts, such as raspberries or walnuts, for a different twist.
FAQs
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it wrapped at room temperature.
Can I use frozen blueberries?
Absolutely! Just add them straight from the freezer and be careful not to overmix.
What if I don’t have milk?
You can substitute milk with almond milk, soy milk, or even yogurt to keep the cake moist.
Enjoy making and sharing this delightful Blueberry Breakfast Cake!
Blueberry Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Fold in the blueberries gently. Pour the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
