Blueberry Breakfast Cake – theamazingfood Recipe

If you’re looking for a delightful treat to brighten up your morning, this Blueberry Breakfast Cake – theamazingfood is an absolute winner. It’s wonderfully moist with just the right amount of sweetness, packed full of juicy blueberries, and topped with a bubbling, slightly crunchy sugar crust that’ll have you coming back for seconds. Whether you’re serving it up for a casual weekend brunch or a special occasion, this cake brings a cozy, homemade charm to the table that’s hard to beat.

Ingredients You’ll Need

Getting this Blueberry Breakfast Cake – theamazingfood just right depends on a handful of simple, everyday ingredients. Each one plays an important role in achieving that perfect balance of tender crumb, bright citrus zing, and luscious berry bursts.

• Unsalted butter (½ cup | 4 oz | 113 g): Provides richness and a tender crumb when creamed with sugar.
• Lemon zest from one large lemon: Adds a fresh, zesty brightness that complements the blueberries.
• Sugar (1 cup, plus 1 tablespoon reserved): Sweetens the cake and the reserved bit creates a crisp topping.
• One egg at room temperature: Binds the batter, giving structure and moisture.
• Vanilla extract (1 teaspoon): Enhances flavor depth and warmth.
• All-purpose flour (2 cups, 256 g, with ¼ cup reserved): The backbone of the cake’s structure; the reserved bit coats the blueberries to prevent sinking.
• Baking powder (2 teaspoons): Leavens the cake, ensuring it’s light and fluffy.
• Kosher salt (1 teaspoon, or 1.25 teaspoons if preferred): Balances flavor and enhances sweetness.
• Fresh blueberries (2 cups): The star of the show, bursting with juicy, natural sweetness.
• Buttermilk (½ cup): Adds tanginess and tenderizes the crumb for that perfect moistness.

How to Make Blueberry Breakfast Cake – theamazingfood

Step 1: Prep the Blueberries and Dry Ingredients

Start by rinsing the fresh blueberries and gently patting them dry so they don’t add extra moisture to the batter. Toss the blueberries with the reserved ¼ cup of flour—this little trick helps to keep them suspended evenly throughout the cake instead of sinking to the bottom. In a separate bowl, whisk together the remaining flour, baking powder, and salt.

Step 2: Cream Butter, Lemon Zest, and Sugar

Using a stand mixer or hand mixer, beat the softened butter with the lemon zest and sugar until the mixture is pale, fluffy, and fragrant. This step incorporates air into the batter, which is key for achieving a light, tender cake texture that isn’t dense or heavy.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract one at a time, beating well after each addition to ensure everything is fully combined and smooth. These ingredients enrich the batter and bind it all together beautifully.

Step 4: Combine Dry Ingredients and Buttermilk

Alternately add the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix gently after each addition until just incorporated—overmixing can lead to a tough cake, so be gentle!

Step 5: Fold in the Blueberries

Carefully fold the floured blueberries into the batter using a spatula, being mindful not to crush them. The blueberries should be evenly distributed, creating pockets of juicy sweetness throughout the cake.

Step 6: Prepare to Bake

Pour the batter into a greased or parchment-lined cake pan, smoothing the top with a spatula. Sprinkle the reserved tablespoon of sugar evenly over the surface for that lovely, crunchy topping. Bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

How to Serve Blueberry Breakfast Cake – theamazingfood

Garnishes

A dusting of powdered sugar offers a simple, classic look that adds a touch of elegance. Or try a drizzle of vanilla glaze or a dollop of whipped cream for extra indulgence. Fresh blueberries or a sprinkle of lemon zest on top brighten the presentation and flavor beautifully.

Side Dishes

This cake shines alongside a steaming cup of coffee or a glass of freshly squeezed orange juice. For a heartier breakfast, serve with creamy Greek yogurt or a smear of almond butter to balance the sweet and tangy notes.

Creative Ways to Present

Try slicing the Blueberry Breakfast Cake – theamazingfood into neat squares and serve on a rustic wooden board alongside fresh fruit and nuts for a charming brunch spread. You could also cut it into wedges and layer it with berry compote and mascarpone cream for a quick dessert parfait.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cake in an airtight container at room temperature for up to two days to maintain freshness. Beyond that, refrigerate it for up to a week, though it’s best enjoyed within the first few days for optimal moisture.

Freezing

This cake freezes beautifully. Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cake will keep well for up to three months and can be thawed overnight in the fridge.

Reheating

To enjoy the cake warm, reheat slices in a toaster oven or microwave for 15 to 20 seconds. The warmth enhances the buttery flavor and revives that soft, tender crumb and juicy blueberry bursts.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can! Just make sure to thaw and drain them well to avoid adding too much moisture, which could make the batter too wet and affect the texture.

What if I don’t have buttermilk? Can I substitute it?

Absolutely! You can make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for 5 minutes before using in the recipe.

Is this cake suitable for a breakfast on the go?

Definitely! This Blueberry Breakfast Cake – theamazingfood is sturdy enough to be sliced and wrapped for a tasty morning treat that’s easy to carry and enjoy anywhere.

Can I add nuts or other fruits?

Of course, feel free to mix in chopped walnuts, pecans, or even a handful of raspberries for extra texture and flavor—just adjust the amounts accordingly so the batter remains balanced.

How can I make this cake more moist?

Using full-fat buttermilk and ensuring you don’t overbake the cake are key steps. Remove the cake the moment a toothpick comes out clean to keep it beautifully tender inside.

Final Thoughts

There’s just something so comforting and delicious about a slice of homemade Blueberry Breakfast Cake – theamazingfood. It’s an effortless way to make any morning feel special, with fresh berries and citrus bringing bright, natural flavors to each bite. I truly hope you give this recipe a try—you might just find it becomes your new favorite breakfast tradition!

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