Amazing Blueberry Breakfast Cake: 30 Minutes
Oh, you are going to LOVE this Blueberry Breakfast Cake! Seriously, it’s become my go-to for those mornings when I want something a little special but don’t have a ton of time. I remember the first time I made it; I was rushing to get out the door, but the smell that filled the kitchen was just heavenly. It’s got that perfect balance of sweet, tender cake and juicy blueberries that just melts in your mouth. Whether it’s for a lazy Sunday brunch or a quick weekday treat, this cake is a winner.
Why You’ll Love This Blueberry Breakfast Cake
Honestly, this Blueberry Breakfast Cake is a total game-changer! It’s one of those recipes that just makes life a little easier and a lot tastier. Here’s why it’s earned a permanent spot in my recipe rotation:
- It’s incredibly quick and easy to prepare. You can seriously whip this up with minimal fuss, which is a lifesaver on busy mornings.
- You get this amazing burst of fresh blueberry flavor in every single bite. They stay nice and plump!
- The crumb is just perfectly moist and tender. It’s not dry or crumbly at all, just soft and delightful.
- It’s super versatile! It’s fantastic for those lazy weekend mornings with coffee, but it’s also elegant enough for dessert or even a light afternoon snack.
Gathering Your Ingredients for the Perfect Blueberry Breakfast Cake
Alright, let’s get our mise en place ready for this amazing Blueberry Breakfast Cake! Having everything measured out and ready to go makes the actual baking process so smooth, you’ll be amazed. It’s really just a handful of simple things you probably already have in your pantry and fridge. Trust me, the quality of your ingredients really shines through in this recipe.
Essential Dry Ingredients for Blueberry Breakfast Cake
First up, the dry squad! We need 2 cups of all-purpose flour for that perfect cake structure. Then, for sweetness and a lovely tender crumb, we’ll use 1 cup of granulated sugar. Don’t forget 2 teaspoons of baking powder – this is what gives our cake its lift, so make sure it’s fresh! And just a pinch of 1/2 teaspoon of salt to balance everything out and make those flavors pop.
Wet Ingredients and Flavor Enhancers
Now for the wet stuff that brings it all together! We’ll need 1/2 cup of unsalted butter, and make sure it’s softened – that’s key for creaming. Grab 2 large eggs; room temperature is best if you can remember, but don’t stress if you forget! Then we have 1 cup of milk, whole milk gives the best richness, but any kind will do. And of course, 1 teaspoon of vanilla extract for that classic comforting aroma and taste.
The Star Ingredient: Fresh Blueberries
And the star of our show – the blueberries! You’ll want about 1 1/2 cups of fresh blueberries. Give them a gentle rinse and pat them dry before you’re ready to fold them in. If you happen to only have frozen ones, that’s totally fine! Just toss them with a tablespoon of flour before adding them to the batter. This little trick stops them from sinking to the bottom like little blue rocks.
How to Prepare Your Blueberry Breakfast Cake
Alright, let’s get this amazing Blueberry Breakfast Cake into the oven! It’s really straightforward, and the steps flow so nicely. You’ll be amazed at how simple it is to create something so delicious. Just follow along, and you’ll have a fantastic cake in no time!
Getting Started: Oven and Pan Preparation
First things first, let’s get our oven all warmed up. You want to preheat it to 350°F (175°C). This is the magic temperature for a nice, even bake. While that’s heating, grab your 9-inch round cake pan. Give it a good grease and then a light flouring. This little step is super important to make sure your beautiful Blueberry Breakfast Cake doesn’t stick. You can use butter or cooking spray for greasing, just make sure you get into all the corners!
Mixing the Dry Ingredients and Butter
Now, in a nice big bowl, let’s get our dry ingredients together. Whisk together the flour, sugar, baking powder, and salt. Give it a good whisk so everything is evenly distributed – you don’t want pockets of baking powder! Next, add in your softened butter. Use your fingers, a pastry blender, or even a fork to cut the butter into the dry ingredients. You’re looking for a texture that resembles coarse crumbs. This is what helps create that tender crumb in our Blueberry Breakfast Cake.
Combining Wet and Dry for the Blueberry Breakfast Cake Batter
In a separate little bowl, whisk your eggs, milk, and vanilla extract together until they’re nicely combined. Now, pour this wet mixture into your crumbly dry ingredients. Mix everything together until it’s *just* combined. Seriously, don’t go crazy here! Overmixing can make the cake tough, and we definitely don’t want that for our Blueberry Breakfast Cake. A few little streaks of flour are totally fine; they’ll disappear during baking.
Gently Folding in the Blueberries
This is where the magic happens! Take your beautiful fresh blueberries (or your flour-tossed frozen ones!) and gently fold them into the batter. Use a spatula and be gentle. You don’t want to crush all those lovely berries, just get them evenly distributed throughout the batter. This ensures you get that burst of blueberry goodness in every slice of your Blueberry Breakfast Cake.
Baking Your Delicious Blueberry Breakfast Cake
Okay, batter is ready! Pour it all into your prepared cake pan and spread it out evenly. Now, it’s time to bake! Pop it into your preheated oven for about 30-35 minutes. The best way to tell if it’s done is to insert a wooden skewer or a toothpick into the center of the cake. If it comes out clean, with maybe just a few moist crumbs attached, it’s perfect! If there’s wet batter, give it a few more minutes.
Cooling and Serving Your Blueberry Breakfast Cake
Once it’s baked, let the Blueberry Breakfast Cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool completely. It’s so tempting to dive right in, but letting it cool makes it easier to slice and enjoy. You can serve it warm or at room temperature. It’s absolutely lovely just as is, or with a little dollop of yogurt or a dusting of powdered sugar!
Tips for a Perfect Blueberry Breakfast Cake
You know, baking is all about a few little tricks that make all the difference, and this Blueberry Breakfast Cake is no exception! If you want it to turn out absolutely perfect every single time, here are a few things I always keep in mind:
- Seriously, avoid overmixing the batter. Once you add the wet ingredients, just mix until it’s combined. Overmixing develops the gluten too much, and we want a super tender crumb for our Blueberry Breakfast Cake, not a tough one!
- If you’re using frozen blueberries (which is totally fine!), make sure you toss them with a tablespoon of flour before adding them to the batter. This coating helps prevent them from sinking all the way to the bottom during baking.
- For a little extra zing that really complements the blueberries, consider adding lemon zest. Just a teaspoon or so mixed in with the wet ingredients adds a bright, fresh flavor that takes your Blueberry Breakfast Cake to the next level. It’s my favorite little secret!
Frequently Asked Questions About Blueberry Breakfast Cake
Got questions about making the best Blueberry Breakfast Cake? I’ve got you covered! People ask me about this recipe all the time, and here are some of the most common things you might be wondering:
- Can I use frozen blueberries in my Blueberry Breakfast Cake? Absolutely! Just make sure you toss them with about a tablespoon of flour before you add them to the batter. This little trick helps them stay suspended in the cake and prevents them from sinking to the bottom.
- How should I store leftover Blueberry Breakfast Cake? This cake is actually pretty forgiving! You can store it at room temperature in an airtight container for a couple of days. If it’s really warm out, or if you want it to last a bit longer, popping it in the refrigerator is a good idea too.
- What can I serve with this Blueberry Breakfast Cake? Oh, the possibilities! It’s fantastic on its own, of course. But I love it with a nice cup of coffee or tea. A little dollop of plain yogurt or Greek yogurt is also delicious, adding a bit of creaminess to balance the sweetness.
- Can I make muffins instead of a cake? You sure can! This batter works wonderfully for muffins. Just fill your muffin liners about two-thirds full and bake at the same temperature. They’ll probably take a little less time, though, so start checking around 20-25 minutes.
Storing and Reheating Your Blueberry Breakfast Cake
If you happen to have any Blueberry Breakfast Cake leftover (which is rare in my house!), storing it is a breeze. Just let it cool completely, then wrap it tightly in plastic wrap or pop it into an airtight container. It stays perfectly fresh at room temperature for about 2 days. If you want to reheat a slice, just pop it in the microwave for about 10-15 seconds. It’s like it just came out of the oven – so good!
Nutritional Estimate for Blueberry Breakfast Cake
When you whip up this delightful Blueberry Breakfast Cake, you’re looking at roughly 300 calories per slice. It’s got about 14g of fat, with 8g of that being saturated fat, which is pretty standard for a lovely buttery cake. You’ll also get around 40g of carbohydrates, with about 20g of that from sugar, plus a little bit of fiber to keep things moving. It’s a balanced treat that’s perfect for starting your day!
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Amazing Blueberry Breakfast Cake: 30 Minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious cake perfect for breakfast or dessert, featuring fresh blueberries.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can use frozen blueberries, but toss them with a tablespoon of flour before adding to the batter to prevent sinking.
- For a richer flavor, you can add a tablespoon of lemon zest to the batter.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry cake, breakfast cake, easy cake, fruit cake, simple dessert, morning cake
