Imagine a relaxing morning gently waking up to the sweet smell of blueberries and a delicate cake warming in the oven. That’s the magic woven into the fabric of Blueberry Breakfast Cake, a delicious morning treat that combines the simplicity and rustic charm of Midwestern cuisine. It’s unclear where the first blueberry breakfast cake came from, but it has become a popular dish, especially during berry season when these tiny fruits become flavorful. Maybe you’d like to bake this cake and greet your day with a warm, sweet slice to pair with a cup of hot coffee or tea. Or maybe you want to share a homemade gesture of love with family and friends at weekend brunch.
Trust me, this cake is a real show-stopper, but consider serving it with a dollop of Greek yogurt or whipped cream to make it part of a sumptuous morning feast. Personally, I love serving it with a seasonal fruit salad for a refreshing contrast, or with crispy bacon or breakfast sausage for those who prefer sweet and savory flavor combinations.
Ingrédients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 /2 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups fresh blueberries (can also be used frozen, but do not thaw)
Instructions:
- Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper. This will make it easier to lift the cake when it’s finished.
2． In a medium bowl, combine flour, baking powder, and salt. This dry mix will form the perfect cradle for the blueberries, which will quickly swell, so set them aside. - Using an electric mixer or a high-powered stick fitted with a whisk, cream the softened butter and sugar in a large bowl until light and fluffy. This step allows the sugar granules to aerate the butter and is essential for creating soft crumbs.
- Add eggs one at a time, beating well after each addition. Mix in buttermilk, vanilla extract, and lemon zest to create a subtle citrus scent that complements the blueberries.
- Gradually fold dry ingredients into wet ingredients until just combined. Finally, carefully stir in the blueberries to evenly distribute them throughout the dough.
- Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean or just a few moist crumbs remain.
- Let the cake cool in the pan on a wire rack for about 10 minutes, then remove from the pan and let cool completely. This patience, although difficult, prevents the beloved steam from turning against us and making the cake soggy.