Introduction to Blueberry Breakfast Cake
There’s something magical about starting your day with a warm slice of blueberry breakfast cake. Perfectly fluffy and brimming with juicy blueberries, this cake is more than just a treat; it’s a delightful way to elevate your morning routine. Imagine indulging in a slice with your favorite cup of coffee or tea, the sweet aroma filling your kitchen, setting the tone for a productive day ahead.
Why You Need This Recipe in Your Life
Perhaps you’ve had your fair share of boring breakfasts. This is where this blueberry breakfast cake comes to the rescue! Not only is it straightforward to make, but it also dazzles at brunch gatherings and cozy weekend mornings alike.
- Versatile: It’s perfect for a weekday breakfast or as a delightful brunch option.
- Crowd-Pleaser: Friends and family will rave about the flavor and presentation.
- Quick to Reheat: Leftovers can be easily warmed up for a fast morning treat.
This recipe is an excellent addition to your culinary repertoire, providing a delicious excuse to enjoy cake at breakfast! Want even more ideas? Check out sources like the American Blueberry Growers Association for tips on incorporating these superfoods into your diet. So roll up your sleeves, and let’s dive into this easy-to-follow recipe that’s sure to become a family favorite!
Ingredients for Blueberry Breakfast Cake
Creating a delightful blueberry breakfast cake is all about choosing the right ingredients. Each component contributes to the cake's texture and flavor, ensuring it’s a hit at any morning gathering.
Essential Ingredients for the Base
For the foundation of your cake, gather these essentials:
- 2 cups all-purpose flour: Make sure to measure correctly for the perfect texture.
- ½ cup sugar: Balances the tartness of the blueberries.
- 2 teaspoons baking powder: Essential for leavening, giving your cake that fluffy rise.
- 1 large egg: This adds moisture and richness.
- ½ cup milk: Use your favorite variety — almond or oat milk works well too!
- ¼ cup softened butter: Don’t melt it; softened butter blends beautifully into the batter.
- 1 teaspoon grated lemon peel: This adds a zesty flavor that complements the blueberries.
- 2 cups fresh or frozen blueberries: Your star ingredient, packed with antioxidants and bursting with flavor!
Ingredients for the Topping
The topping adds a delightful crunch to your cake with:
- ⅓ cup sugar: For sweetness.
- ¼ cup all-purpose flour: Helps create a crumbly texture.
- ¼ cup walnuts: Finely chopped for a nutty bite.
- ½ teaspoon ground cinnamon: Offers a warm spice note.
- 3 tablespoons cold butter: Adds to the crumbly topping when cut in.
Optional Drizzle Components
Elevate your blueberry breakfast cake with a simple drizzle by mixing:
- ½ cup powdered sugar: For sweetness with a smooth finish.
- 2 tablespoons milk: Adjust to reach your desired drizzling consistency.
These ingredients will create a stunning cake that’s not only delicious but also visually appealing. Perfect for weekend brunch or a special occasion! If you'd like to explore more variations, check out these great ideas for adding zest to your breakfast table over at King Arthur Baking. Happy baking!
Step-by-Step Preparation of Blueberry Breakfast Cake
Creating a blueberry breakfast cake is an exciting endeavor that fills your kitchen with delightful aromas and creates a cozy breakfast experience. Let's walk through the preparation process step-by-step to ensure your baking experience is as enjoyable as the final product!
Preheat and Prepare Your Baking Pan
Before diving into mixing, it's vital to set the scene for your baking. Preheat your oven to 350°F (175°C) to ensure an even bake. While that's warming up, take a 9-inch square baking pan and generously spray it with cooking spray or grease it with butter. This will prevent your delightful cake from sticking and help you achieve a beautiful golden crust.
Combine Dry Ingredients
Grab a large mixing bowl and whisk together the dry ingredients. You'll need 2 cups of all-purpose flour, ½ cup of sugar, and 2 teaspoons of baking powder. Mixing these ingredients thoroughly allows the baking powder to distribute evenly, ensuring your cake rises perfectly.
Mix in the Wet Ingredients
Now, it’s time to blend the wet ingredients into your mixture. Add 1 large beaten egg, ½ cup of milk, ¼ cup of softened butter (not melted), and 1 teaspoon of grated lemon peel. Combine these ingredients until just moistened. The batter should be thick—don’t be alarmed if you have to use your hands to bring everything together. This texture is what's going to make it stand out!
Fold in the Blueberries with Love
This is where your blueberry breakfast cake starts to shine! Gently fold in 2 cups of fresh or frozen blueberries into your batter, being careful not to crush them. This step adds bursts of flavor and color throughout the cake. Spread the thick batter evenly into the prepared baking pan.
Prepare the Topping and Assemble
To create a mouthwatering topping, mix ⅓ cup sugar, ¼ cup of all-purpose flour, ¼ cup chopped walnuts, and ½ teaspoon ground cinnamon in a bowl or mini food processor. Cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over your batter for that extra crunch and sweetness.
Bake to Perfection
Place your pan in the preheated oven and bake for 40-45 minutes. You'll want to check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. The aroma will let you know when it’s almost ready!
Drizzle and Let it Cool
For a delightful finishing touch, whisk together ½ cup of powdered sugar and 2 tablespoons of milk to create a drizzle. Once your blueberry breakfast cake has cooled for about 10 minutes, drizzle this sweet mixture on top. Let it sit until the sugar solidifies, adding a beautiful glaze to your cake.
And there you have it! Enjoy your freshly baked blueberry breakfast cake with friends or as a lovely treat just for yourself. If you want more tips on cooking and baking, check out Bon Appétit for additional inspiration!
Creative Variations on Blueberry Breakfast Cake
Gluten-Free Blueberry Breakfast Cake
If you’re looking for a gluten-free option that doesn’t skimp on flavor, try substituting all-purpose flour with a 1:1 gluten-free flour blend. This thoughtful swap makes it easy to whip up a delightful gluten-free blueberry breakfast cake without altering the exciting texture. Just keep an eye on baking times, as they may differ slightly. For an added twist, consider mixing in some almond flour for a bit of nuttiness that complements the blueberries beautifully.
Blueberry Lemon Zest Cake
Brighten your mornings with a zingy blueberry lemon zest cake! Simply incorporate the zest of another lemon (or two!) into the batter for a refreshing citrus punch. Not only does it elevate the cake's flavor, but it also adds a lovely aroma. You can even drizzle a lemon glaze over the top after baking for that extra wow factor. This variation brings a delightful balance of sweetness and tartness, making each bite a cheerful way to start your day.
Whether you're sticking to the classic recipe or trying out these variations, this blueberry breakfast cake is sure to become a beloved addition to your breakfast table!
Cooking Tips and Notes for Blueberry Breakfast Cake
Measuring Flour Accurately
To ensure your blueberry breakfast cake turns out perfectly moist and fluffy, accurate flour measurement is key. The “scoop and sweep” method is the best way to do this. Use a spoon to fluff up the flour in its container, then gently scoop it into your measuring cup without packing it down. Finally, use a knife to level off the top. This prevents extra flour that could lead to a denser cake.
Storing Leftovers
If you have any leftovers (which may be unlikely because it's so delicious!), store your cake in an airtight container. At room temperature, it will stay fresh for up to three days. For an extended shelf life, refrigerate it for up to a week. Enjoy a slice warmed up or chilled — perfect for breakfast or a sweet snack! For more tips on cake storage, check out The Cake Blog.
Serving Suggestions for Blueberry Breakfast Cake
Perfect Pairings for Your Breakfast Cake
When enjoying your blueberry breakfast cake, consider elevating your meal with some delightful accompaniments. A fresh cup of coffee or a soothing herbal tea complements the cake's sweetness perfectly. For a bit of crunch, add a side of toasted turkey bacon or chicken ham—these lean protein options add a savory contrast that'll keep you energized throughout your morning.
Don’t forget about fruit! A slice of cantaloupe or a handful of mixed berries can enhance the dish’s fresh blueberry flavor. If you're feeling adventurous, drizzle some honey or maple syrup over the top for that extra touch of sweetness. Enjoy crafting your perfect breakfast ensemble!
Time Breakdown for Blueberry Breakfast Cake
Planning your cooking session? Here’s a quick breakdown for the scrumptious blueberry breakfast cake that will have you and your guests coming back for seconds!
Preparation Time
Allow about 20 minutes to gather your ingredients and whip up that thick batter.
Baking Time
Once in the oven, your cake will need 40-45 minutes to bake, filling your kitchen with mouthwatering aromas.
Total Time
From start to finish, you’re looking at around 1 hour and 10 minutes until you can enjoy your delicious creation. Perfect for a weekend brunch or a delightful weekday breakfast treat!
For more details, check out these expert tips for making your blueberry breakfast cake a hit!
Nutritional Facts for Blueberry Breakfast Cake
Calories per Slice
Enjoying a slice of blueberry breakfast cake will set you back approximately 194 calories. This makes it a delightful treat for a morning boost without tipping the scales.
Key Nutrients
Each slice is not just tasty but also packed with a range of nutrients, including:
- Carbohydrates: 31g
- Protein: 2g
- Fat: 6g, with 3g being saturated fat
- Cholesterol: 25mg
- Fiber: 1g
- Vitamin A: 200 IU
With a generous helping of blueberries, you’re also benefiting from antioxidants, vitamins, and minerals, making this blueberry breakfast cake a delicious choice for a nutritious start to your day. For more details on the health benefits of blueberries, check out this article by the Blueberry Council.
Feel free to indulge and savor every bite—after all, breakfast should be both nutritious and enjoyable!
FAQs about Blueberry Breakfast Cake
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work wonderfully in this blueberry breakfast cake. They can even save you a bit of prep time. Just toss them in straight from the freezer—there's no need to thaw them first. Keep in mind that using frozen berries might result in a slightly moister cake, but the flavor will still be fantastic!
How Do I Make This Cake Dairy-Free?
To make this blueberry breakfast cake dairy-free, you can easily substitute the milk with almond milk, oat milk, or any other plant-based milk you prefer. Additionally, swap the regular butter for a dairy-free alternative like coconut oil or a vegan butter spread. Your cake will be just as delicious!
What’s the Best Way to Store Breakfast Cake?
This delightful blueberry breakfast cake can be stored at room temperature in an airtight container for up to 3 days. If you want it to last longer, pop it in the fridge, where it will stay fresh for up to a week. Happy baking! For more storage tips, check out resources from The Kitchn.
Conclusion on Blueberry Breakfast Cake
Embrace Homemade Breakfast Delights!
Making a blueberry breakfast cake is not just about satisfying your morning cravings; it's about creating a warm, inviting atmosphere at the start of your day. With its delightful blend of flavors and simple preparation, this breakfast treat is sure to make every morning feel special. So, grab some blueberries and start baking!
Blueberry Breakfast Cake
Equipment
- 9-inch Square Baking Pan
- mini food processor
- large bowl
Ingredients
- 2 cups all-purpose flour approximately 9 ounces
- 0.5 cups sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- 0.5 cups milk
- 0.25 cups butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
Topping
- 0.33 cups sugar
- 0.25 cups all-purpose flour
- 0.25 cups walnuts finely chopped
- 0.5 teaspoons ground cinnamon
- 3 tablespoons cold butter or margarine
Drizzle (optional)
- 0.5 cups powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Instructions
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.
- Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. The batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-inch square baking pan.
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process. Sprinkle over batter.
- Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Leave a Reply