Blueberry Breakfast Cake – theamazingfood Recipe

If you love waking up to something sweet, tangy, and bursting with fresh flavors, then the Blueberry Breakfast Cake – theamazingfood is just what you need to brighten your mornings. This cake is a delightful combination of juicy blueberries and a tender, buttery crumb, enhanced by a kiss of lemon zest and the subtle tang of buttermilk. It feels like a warm hug in every bite, effortlessly balancing fruity brightness with a soft, cake-like texture that holds up beautifully at breakfast or brunch. It’s easy enough for everyday but special enough to share with your favorite people.

Ingredients You’ll Need

Simple ingredients make the best cakes, and this Blueberry Breakfast Cake is no exception. Each item plays an essential role, from creating the cake’s moist crumb to making those blueberries stand out with every bite.

• Unsalted butter (½ cup): Provides richness and a tender crumb, so make sure it’s softened to room temperature for easy mixing.
• Lemon zest: Adds a fresh, lively brightness that perfectly complements the blueberries.
• Sugar (1 cup, plus 1 tablespoon reserved): Sweetens the cake and with the reserved sugar sprinkled on top, gives a slight crunch.
• Egg (1): Binds ingredients together while adding moisture and structure.
• Vanilla extract (1 teaspoon): Enhances the cake’s flavor with a warm, aromatic note.
• All-purpose flour (2 cups, with ¼ cup reserved): Forms the base of the cake batter; the reserved flour helps coat the blueberries to prevent them from sinking.
• Baking powder (2 teaspoons): Provides the rise you want in a soft breakfast cake.
• Kosher salt (1 teaspoon): Balances sweetness and enhances all the other flavors.
• Fresh blueberries (2 cups): The star ingredient, juicy and bursting with natural sweetness.
• Buttermilk (½ cup): Brings moisture and a subtle tang that keeps the cake tender and fresh-tasting.

How to Make Blueberry Breakfast Cake – theamazingfood

Step 1: Prep Your Ingredients

Start by preheating your oven and greasing your baking pan. Then, zest your lemon and set aside. Make sure the butter and egg are at room temperature to blend smoothly. This small extra effort sets the stage for a perfectly textured cake.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy. This creaming step is crucial because it traps air, giving your cake a tender crumb that melts in your mouth.

Step 3: Add Egg, Vanilla, and Lemon Zest

Beat in the egg, followed by the vanilla extract and lemon zest. These ingredients lift the flavor profile, making the cake fragrant and inviting.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that your rising agent is evenly distributed, which helps the cake rise uniformly.

Step 5: Incorporate Buttermilk and Dry Mix

Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which keeps the cake tender.

Step 6: Coat Blueberries and Fold In

Toss the blueberries in the reserved ¼ cup flour to prevent them from sinking during baking. Gently fold the coated berries into the batter, maintaining their shape and juiciness for bursts of flavor in every bite.

Step 7: Bake with a Sugar Topping

Spread the batter evenly into your prepared pan, then sprinkle the remaining tablespoon of sugar over the top. This creates a subtle sweet crust that adds a delightful texture contrast. Bake until golden and a toothpick inserted into the center comes out clean.

How to Serve Blueberry Breakfast Cake – theamazingfood

Garnishes

To highlight the cake’s fruity freshness, consider topping slices with a dollop of whipped cream or a sprinkle of powdered sugar. A few fresh blueberries or a small sprig of mint add an elegant, inviting touch that makes each serving feel special.

Side Dishes

This cake pairs wonderfully with a cup of hot coffee or tea, bringing balance to the sweet flavors. For a more substantial meal, serve alongside creamy yogurt or a bowl of fresh fruit salad, adding layers of texture and flavor to your breakfast spread.

Creative Ways to Present

Try serving this Blueberry Breakfast Cake – theamazingfood in individual ramekins for a charming, personalized touch. Alternatively, cut into squares and stack as a mini cake tower drizzled with a light glaze made from lemon juice and powdered sugar. Presentation makes the morning feel extra festive!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness and moisture.

Freezing

You can freeze slices of this blueberry breakfast cake by wrapping them individually in plastic wrap and placing in a freezer bag. When well-wrapped, they’ll keep for up to three months without losing that great texture.

Reheating

Reheat slices gently in the microwave for about 15-20 seconds or warm them in a low oven wrapped in foil. This brings back the cake’s soft, fresh-from-the-oven feel without drying it out.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well, but be sure not to thaw them completely before adding to the batter. Toss them in the reserved flour as you would fresh berries to keep them from turning the batter purple and sinking.

Is it possible to make this cake dairy-free?

Yes! Substitute the butter with a plant-based margarine and use a dairy-free buttermilk alternative like almond milk with a splash of vinegar. The texture might change slightly, but it will still be delicious.

Can I add other fruits to this cake?

Feel free to experiment! Raspberries, blackberries, or chopped peaches can add a new twist. Just be sure to coat them in flour to prevent sinking and maintain even distribution throughout the cake.

How long does the cake take to bake?

It generally takes about 40-50 minutes at 350°F (175°C), but ovens vary. Check by inserting a toothpick into the center; it should come out with just a few moist crumbs clinging to it when done.

What type of pan do you recommend?

A 9×9-inch square baking pan or an 8-inch round works great for this cake, giving it a nice thickness and allowing the blueberries to distribute evenly.

Final Thoughts

If you want to start your day with something deliciously comforting and bursting with fresh fruit, the Blueberry Breakfast Cake – theamazingfood is your new go-to recipe. It’s straightforward to make yet feels indulgent and special enough to share. Trust me, once you try it, this cake will become a cherished staple for your breakfasts and brunches alike!

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