Name: Melt-in-Your-Mouth Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup unsalted butter, at room temperature (4 oz | 113 g); Zest from a large lemon; 1 cup sugar (reserve 1 tablespoon for topping); 1 egg, at room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour (256 g; keep 1/4 cup aside for coating the blueberries); 2 teaspoons baking powder; 1 teaspoon kosher salt (use 1.25 teaspoons if desired); 2 cups fresh blueberries; ½ cup buttermilk

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The Joy of Blueberry Breakfast Cake

There’s something magical about waking up to the aroma of freshly baked goods wafting through the kitchen. This Melt-in-Your-Mouth Blueberry Breakfast Cake is not only a delightful treat for your morning routine but also a comforting way to start a family gathering. Perfectly balanced with tangy blueberries and a hint of lemon zest, this cake showcases why breakfast should never be boring. Whether you’re hosting a brunch or just treating yourself, this cake promises a slice of happiness with every bite.

What Sets This Recipe Apart

What makes this Melt-in-Your-Mouth Blueberry Breakfast Cake truly special is its perfect blend of simplicity and indulgence. It’s quick enough for a weekday morning yet elegant enough for a special occasion. Packed with fresh blueberries, zesty lemon, and a tender crumb, this cake is:

Kid-Approved: The sweetness of the blueberries makes this cake a favorite among children.
Budget-Friendly: Using simple pantry staples, it’s an affordable treat that won’t break the bank.
Versatile: Perfect for breakfast, brunch, or even a light dessert, it fits into any meal plan effortlessly.

“This cake is my go-to for family gatherings! It’s so soft and flavorful, and everyone asks for the recipe.” — Emily, a dedicated home baker.

Your Easy Cooking Guide

Making this Melt-in-Your-Mouth Blueberry Breakfast Cake is a breeze! In just a few simple steps, you can have a delicious breakfast treat ready to impress. Let’s break it down:

You’ll start by creaming butter and sugar, then mixing in the eggs and vanilla for that rich flavor.
After blending your dry ingredients, you’ll gently fold in the blueberries to ensure they remain whole and juicy.
Finally, bake to golden perfection, allowing the aroma to fill your home.

With that overview, are you ready to bake?

Gather Your Ingredients

To create this delicious breakfast cake, here’s what you’ll need:

½ cup unsalted butter, at room temperature (4 oz | 113 g)
Zest from a large lemon
1 cup sugar (reserve 1 tablespoon for topping)
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (256 g; keep 1/4 cup aside for coating the blueberries)
2 teaspoons baking powder
1 teaspoon kosher salt (use 1.25 teaspoons if desired)
2 cups fresh blueberries
½ cup buttermilk

Note: You can substitute the buttermilk with milk mixed with a little vinegar for a similar effect.

Cooking Steps

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
Add the lemon zest, egg, and vanilla extract, and mix until combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture.
In a small bowl, toss the blueberries with the reserved flour to coat them. Gently fold the blueberries into the batter.
Pour the batter into the prepared cake pan, smooth the top, and sprinkle the reserved tablespoon of sugar on top.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow the cake to cool before slicing and enjoying!

Best Way to Serve

This Blueberry Breakfast Cake shines on its own, but here are a few serving ideas to elevate it further:

With a Dusting of Powdered Sugar: A simple sprinkle adds elegance and sweetness.
Pair with Greek Yogurt: Drizzle some yogurt on top for a creamy contrast.
Accompany with Fresh Fruit: Serve with sliced strawberries or raspberries for a colorful presentation.
Complement with Coffee or Tea: A warm beverage enhances the experience.

Keeping Melt-in-Your-Mouth Blueberry Breakfast Cake Fresh Longer

To enjoy your Blueberry Breakfast Cake at its best, here are some storage tips:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: If you need to keep it longer, refrigerate in the same airtight container for up to a week.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.

Pro Chef Tips

Here are some extra pieces of advice to ensure your breakfast cake turns out perfectly every time:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a better emulsion.
Don’t Overmix: Gently fold in the blueberries and dry ingredients to maintain the cake’s airy texture.
Test for Doneness: Insert a toothpick in the center of the cake; it should come out clean with a few crumbs attached.

Creative Twists

Feel free to get experimental! Here are some variations you might enjoy:

Add Nuts: Incorporate chopped walnuts or pecans for a delightful crunch.
Use Different Berries: Swap blueberries for raspberries, blackberries, or strawberries according to your preference.
Lemon Glaze: Drizzle a simple lemon glaze over the cooled cake for a sweet and tangy finish.

FAQ

How long does it take to prepare this recipe?

Prep time is around 15 minutes, and the total bake time is about 35 minutes. It’s a quick recipe perfect for busy mornings!

Can I substitute the sugar in this recipe?

You can use coconut sugar or a sugar substitute like Stevia, but keep in mind that the flavor and texture may vary slightly.

Is this cake suitable for freezing?

Absolutely! It freezes well. Just wrap it tightly to avoid freezer burn and thaw as needed for a delicious treat anytime.

Enjoy this delicious Melt-in-Your-Mouth Blueberry Breakfast Cake and let it brighten your mornings!