Why Make This Recipe
Blueberry Breakfast Cake is a delightful treat that’s perfect for starting your day. It combines sweet blueberries with a soft cake, making it a delicious option for breakfast or brunch. This recipe is easy to make and will fill your kitchen with a sweet aroma. Plus, it’s a great way to enjoy fresh fruits!
How to Make Blueberry Breakfast Cake
Ingredients
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
- Gently fold in the blueberries.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
How to Serve Blueberry Breakfast Cake
Blueberry Breakfast Cake can be served warm or at room temperature. You can enjoy it as is or sprinkle some powdered sugar on top for extra sweetness. It pairs well with a cup of coffee or tea, making it a perfect choice for a leisurely breakfast or brunch.
How to Store Blueberry Breakfast Cake
To store Blueberry Breakfast Cake, allow it to cool completely, then cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Tips to Make Blueberry Breakfast Cake
- Make sure the butter is at room temperature for easier creaming.
- Use fresh blueberries for the best flavor, but you can substitute frozen blueberries if needed; just make sure to rinse and dry them properly.
- To prevent the blueberries from sinking, toss them in a little flour before folding them into the batter.
Variation
You can make variations of this cake by adding different fruits like raspberries or strawberries. You can also add a sprinkle of cinnamon or nutmeg for a warm spice flavor.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just rinse and dry them before adding them to the batter.
How long does it take to bake the cake?
The cake usually takes 30-35 minutes to bake. It’s done when a toothpick comes out clean from the center.
Can I make this cake ahead of time?
Yes, you can make it a day ahead. It stores well and tastes great the next day!
Blueberry Breakfast Cake
Ingredients
Cake Ingredients
- 1 cup fresh blueberries Use fresh blueberries for the best flavor.
- 1/2 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
Mixing
- In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
- Gently fold in the blueberries.
Baking
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.