Blueberry Breakfast Cake

Blueberry Breakfast Cake is a delightful treat that brings a burst of flavor and sweetness to your morning routine. With its tender crumb and juicy blueberries, this cake is perfect for a cozy family breakfast or an inviting brunch with friends. I still remember the first time I made this recipe, the aroma wafting through my kitchen and the smiles on my family’s faces as they dug in. It’s the kind of comfort food that can transform an ordinary day into something special.

What Makes This Recipe Special

Naturally, you might be wondering what sets this recipe apart from countless others. This Blueberry Breakfast Cake stands out for its simplicity and indulgent taste. With just a handful of ingredients, this cake is not only budget-friendly but also incredibly quick to prepare. Whether you’re planning a weekend brunch or a simple weekday morning treat, this recipe fits seamlessly into any schedule. Bonus: kids adore it!

"This breakfast cake quickly became a family favorite at our house! It’s so moist and the blueberries are perfectly sweet. I can’t wait to make it for our next family gathering!" – A Happy Baker

Step-by-Step Guide to Cooking It

Creating this Blueberry Breakfast Cake is as simple as it is rewarding. You’ll find the whole process is straightforward and user-friendly. In just a few easy steps, you’ll have a delicious cake to share with your loved ones.

Gather Your Ingredients

Get ready to bake with these essential ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries

Feel free to swap out fresh blueberries for frozen, but be sure to adjust the cooking time slightly if they’re still frozen.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan for easy release.
2. In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy.
3. Add each egg one at a time, mixing thoroughly after each addition to incorporate well.
4. Stir in the milk and vanilla extract until smooth.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Carefully fold in the fresh blueberries to keep them intact.
7. Pour the batter into your prepared cake pan, spreading it evenly.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Best Way to Serve

This Blueberry Breakfast Cake is delicious on its own, but there are a few creative ways to elevate your serving experience. Consider dusting the top with powdered sugar for a touch of elegance. Pair it with a dollop of whipped cream or a side of yogurt for added richness. Fresh fruit or a drizzle of maple syrup can also make delightful accompaniments.

Keeping Blueberry Breakfast Cake Fresh Longer

To maintain the freshness of your breakfast cake, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, consider refrigerating it, where it can last for up to a week. For longer storage, slice and freeze individual pieces. Reheat in the microwave for a quick treat anytime!

Pro Chef Tips

• Make sure your butter is softened to room temperature for easy creaming with sugar.
• To avoid overmixing, combine the dry ingredients with the wet just until everything is moistened; it’s okay if some lumps remain!
• Try adding a sprinkle of lemon zest to your batter for an added pop of flavor.

Creative Twists

While the classic blueberry version is a crowd-pleaser, here are a few ideas to switch things up:

• Add lemon or orange zest for a citrusy twist.
• Substitute other fruits like raspberries or diced apples for a change in flavor.
• Incorporate nuts, such as walnuts or pecans, for an extra crunch.

Your Questions Answered

How long does it take to prepare and bake?
Preparation takes about 15 minutes, and the baking time is approximately 30-35 minutes.

What should I do if I don’t have fresh blueberries?
Frozen blueberries can be used, but do not thaw them completely before adding to the batter to prevent excess moisture.

Can I make this cake in advance?
Absolutely! You can bake it a day ahead of your gathering, and it stores well.

This recipe for Blueberry Breakfast Cake is sure to please any crowd, making it a must-try for anyone looking for an easy and delicious breakfast option. Happy baking!

Blueberry Breakfast Cake

---

• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A delightful treat that brings a burst of flavor and sweetness to your morning routine with tender crumb and juicy blueberries.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
2. Cream together the softened butter and sugar until light and fluffy.
3. Add each egg one at a time, mixing thoroughly after each addition.
4. Stir in the milk and vanilla extract until smooth.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
6. Fold in the fresh blueberries carefully.
7. Pour the batter into the prepared cake pan, spreading it evenly.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Allow the cake to cool for a few minutes before transferring to a wire rack.

Notes

For a touch of elegance, dust with powdered sugar or serve with whipped cream or yogurt. Store in an airtight container for up to three days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 21g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: blueberry, breakfast, cake, brunch, dessert, simple recipe