Melt-in-Your-Mouth Blueberry Breakfast Cake – theamazingfood

Melt-in-Your-Mouth Blueberry Breakfast Cake

If you’re on the hunt for a delightful breakfast treat that brings a burst of freshness and a touch of sweetness to your mornings, let me entice you with this melt-in-your-mouth blueberry breakfast cake. My journey with this recipe began on a lazy Sunday, when the thought of a warm, fragrant cake filled the air, coaxing everyone out of bed with its inviting aroma. This cake is not just a breakfast item; it’s a versatile addition to brunches, family gatherings, or even just a special moment for yourself. What’s more, it’s buttery, lemon-zesty, and loaded with juicy blueberries—what’s not to love?

Why Make This Recipe

What makes this blueberry breakfast cake stand out among other recipes? First and foremost, it’s incredibly easy to whip up, making it perfect for both seasoned bakers and those new to the kitchen. You don’t need any fancy techniques or hard-to-find ingredients; just basic pantry staples come together in harmony to create a scrumptious dish that everyone will rave about.

Imagine waking up to the scent of freshly baked cake, filled with juicy blueberries and a hint of lemon zest, beckoning you to slice a serving right out of the oven. Whether for a holiday brunch or a celebratory weekend treat, this cake will surely steal the show.

"Delicious! This blueberry breakfast cake has the perfect balance of sweetness and tartness, and it was gone in minutes during our brunch." – A satisfied baker

Your Easy Cooking Guide

Preparing this melt-in-your-mouth blueberry breakfast cake is a breeze. You’ll start with mixing the wet ingredients, followed by the dry ones, and then combine them effortlessly with the fresh blueberries. The entire process can be completed in under an hour, making it an ideal choice for those busy mornings or impromptu brunch get-togethers.

What You’ll Need

Here’s your ingredient checklist to get started:

• ½ cup unsalted butter (at room temperature, 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 ¼ cup aside for coating the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (or 1.25 teaspoons for a saltier taste)
• 2 cups fresh blueberries
• ½ cup buttermilk

Feel free to substitute ingredients if necessary, like swapping buttermilk with a mix of milk and vinegar or yogurt for a different twist.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy. This should take about 3-4 minutes.
3. Add the egg, vanilla extract, and lemon zest, continuing to blend until well mixed.
4. In a separate bowl, combine the flour, baking powder, and kosher salt.
5. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined—don’t over-mix!
6. Toss the fresh blueberries in the reserved flour, then gently fold them into the batter.
7. Pour the batter into the prepared cake pan and sprinkle the reserved tablespoon of sugar on top.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving Ideas

The best way to enjoy this melt-in-your-mouth blueberry breakfast cake is warm, right out of the oven. Dust it with a light sprinkle of powdered sugar or serve it with a dollop of whipped cream to elevate the experience. Pair it with freshly brewed coffee or a refreshing fruit smoothie, and you’ve got a breakfast fit for champions.

Additionally, this cake works wonderfully as dessert! Consider adding a scoop of vanilla ice cream or a drizzle of cream cheese glaze for an elevated touch.

Storage Tips

To keep your melt-in-your-mouth blueberry breakfast cake fresh longer, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it beyond that, it can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap, and when you’re ready to indulge, thaw it overnight in the refrigerator, then bring it to room temperature before serving.

Helpful Hints

• For an extra burst of flavor, consider adding a pinch of nutmeg or cinnamon to the batter.
• Ensure your butter is at room temperature; it blends better and helps create a fluffier texture.
• If you have extra blueberries, toss them into the batter for a more fruit-forward cake.
• Want to cut back on sugar? Feel free to reduce the sugar slightly; the blueberries will provide natural sweetness.

Creative Twists

While the classic blueberry is delightful, why not switch things up? You could swap in raspberries, diced peaches, or even chocolate chips for a rich twist. For a gluten-free version, substitute all-purpose flour with your favorite gluten-free blend. The possibilities are endless, allowing you to tailor this recipe to suit your cravings or dietary needs.

FAQ

How long does it take to make this breakfast cake?

From start to finish, you can expect about an hour. Preparation takes about 20 minutes, and then baking time will be approximately 35-40 minutes.

Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just remember to toss them in flour to avoid sinking to the bottom of the batter. Instead of thawing them, you can add them directly to the batter to maintain their shape.

What’s the best way to reheat leftovers?

To reheat, simply place a slice in the microwave for about 15-20 seconds, or until warmed through. If you prefer, you can pop it in a toaster oven or conventional oven for a few minutes.

With this melt-in-your-mouth blueberry breakfast cake recipe, you’re all set for a delicious and memorable breakfast experience that will make your mornings just a little sweeter!

Melt-in-Your-Mouth Blueberry Breakfast Cake

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• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful blueberry breakfast cake that’s buttery, lemon-zesty, and loaded with juicy blueberries. Perfect for brunches or a special morning treat.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter (at room temperature, 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 ¼ cup aside for coating blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Cream together the butter and sugar until light and fluffy (about 3-4 minutes).
3. Add the egg, vanilla extract, and lemon zest, mixing until well combined.
4. In a separate bowl, combine flour, baking powder, and kosher salt.
5. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
6. Toss the blueberries in reserved flour and fold them gently into the batter.
7. Pour batter into the prepared cake pan, sprinkle the reserved tablespoon of sugar on top.
8. Bake for 35-40 minutes or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 17g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: blueberry, breakfast, cake, brunch, dessert