Blueberry Breakfast Cake

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Blueberry Breakfast Cake Recipe

Introduction

Blueberry Breakfast Cake is a soft, moist, and tender coffee-cake-style treat that balances the sweetness of cake with the tartness of fresh blueberries. Light and fluffy, it’s the kind of recipe that makes mornings extra special. It can be served warm with a pat of butter, dusted with powdered sugar, or even drizzled with a simple glaze. Unlike heavier desserts, this cake is wholesome enough to enjoy for breakfast, yet indulgent enough to double as a teatime snack.

Ingredients (Serves 8–10)

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice as substitute)

Fruit:

  • 1 ½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)

Optional Topping:

  • 2 tablespoons coarse sugar (for crunch)
  • Powdered sugar (for dusting)

Instructions

Step 1: Prepare Batter

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan (or line with parchment).
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla.
  5. Add dry mixture to wet mixture in three parts, alternating with buttermilk, until smooth.

Step 2: Add Blueberries

  1. Gently fold in floured blueberries (reserve a handful for topping).
  2. Spread batter evenly into prepared pan.
  3. Sprinkle reserved blueberries and coarse sugar on top.

Step 3: Bake

  1. Bake for 35–40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  2. Let cool slightly before slicing.

Methods

  • Flouring the blueberries → prevents them from sinking to the bottom.
  • Buttermilk addition → ensures a moist and tender crumb.
  • Optional glaze → mix ½ cup powdered sugar with 2–3 tsp lemon juice for a sweet-tart drizzle.

History

  • Blueberries are native to North America and were a staple in Native American cooking.
  • Breakfast cakes grew popular in the U.S. during the early 20th century alongside coffee cakes.
  • Today, the blueberry breakfast cake is a modern farmhouse classic, beloved for its simplicity and comforting flavor.

Benefits

  • Rich in antioxidants → blueberries are superfoods that boost health.
  • Make-ahead friendly → stays moist for 2–3 days.
  • Versatile → works for breakfast, brunch, or dessert.
  • Customizable → swap blueberries with raspberries, blackberries, or even peaches.

Formation (Serving Ideas)

  • Serve warm with coffee or tea.
  • Dust with powdered sugar for a rustic look.
  • Top with a dollop of yogurt or whipped cream.
  • Add a drizzle of lemon glaze for brightness.

Conclusion

The Blueberry Breakfast Cake is a comforting, homestyle treat that brings joy to mornings. It’s tender, fruity, and versatile — equally at home on a breakfast table, brunch spread, or afternoon snack tray.

Lovers of This Recipe

  • Breakfast enthusiasts who love sweet starts to the day.
  • Blueberry lovers who enjoy fruit-packed baked goods.
  • Families looking for an easy weekend bake.
  • Coffee and tea drinkers who want the perfect companion treat.

Final Thought

Every slice of this cake is like a warm hug — fluffy, sweet, and bursting with blueberries. It’s proof that breakfast can be both comforting and exciting.

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