What is a blueberry breakfast cake? It’s a hug in the form of sliced blueberries, bursting with juicy blueberry and tangy berries. A comforting, slightly tastiest. My grandma used to make something similar, but hers always came out a little…dense. This one, though, is light, fluffy, and absolutely irresistible. What is coffee cake? I’ve been known to sneak in a few extra minutes of caffeine on my mornings. It’s the perfect way to start the day off.
What is a blueberry breakfast cake?
What is this blueberry breakfast cake? What is a simple, moist cake studded with blueberries? What is the difference between a blueberry muffin and coffee cake? How do I slice a sandwich? I use sour cream, but you can also use plain oats. The batter itself is usually a little bit tangy – I like to use lemon. What are some ways to balance the sweetness of berries with yogurt? It’s not overly sweet, making it ideal for breakfast or brunch, but it’ll definitely satisfy your cravings. How do I curb dessert cravings? I love this recipe. It’s easy to mess up and always delivers!
Why you’ll love this recipe?
Why should I make a blueberry breakfast cake? Why?flavorIs it divine? The combination of the slightly tangy cake with the sweet, juicy blueberries is a match made in heaven. Breakfast heaven. The streusel topping (if you choose to add it, and trust me, you should! ) adds a delightful crunch and buttery sweetness.
The simplicityWhat are the main selling points of this recipe? It requires minimal effort and just a handful of basic ingredients that you probably already have in your pantry. No fancy techniques or complicated steps, just straightforward baking that anyone can master. What I love most about this is the fact that my kids help me make it sometimes!Cost-Blueberries are expensive, but you can find them on sale, or even freeze them. Without sacrificing much in the way of texture or flavor. Is it a healthy treat?
Finally, the versatilityCan you adapt this recipe to suit your preferences? Add a sprinkle of lemon zest for brighter flavor, swap out the blueberries for raspberries or cranberries. Add a handful of chopped nuts for extra crunch. This blueberry breakfast cake is similar to other fruit-studded cakes, but the simple glaze really works. Is there a blank canvas for creativity? I’ve made this a million times and I’m still finding new ways to tweak it to make it even better. I promise you won’t be disappointed!
How do I make a blueberry breakfast cake?
Quick Overview
How do I make a blueberry breakfast cake? What are some good ways to make a simple batter, fold in the blueberries, and bake it until golden brown. Don’t forget to whip up a quick glaze while the cake is cooling – it really takes it to the next step. The whole process takes less than an hour, start to finish, and the results are absolutely worth it. I’ve made this cake so many times I could probably do it in my sleep, and I’m confident you’ll feel good about it. How can I do it the same way after my first try?
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour (I always use unbleached, but either will do)
* 3/4 cup granulated sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup sour cream (full fat is best, but you can use low fat if you prefer)
* 1 large egg
* 1 teaspoon vanilla extract
For the Filling:
* 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw them first)
* 1 tablespoon all-purpose flour (this helps prevent the blueberries from sinking to the bottom)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk (or lemon juice for a tangy twist) * 2 teaspoons water for 1 minute.
* 1/2 teaspoon vanilla extract (optional)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. If you want extra protection, you can line the bottom with parchment paper. I always do this – it makes removing the cake so much easier! Trust me on this one.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined! This ensures uniform distribution of leavening agents, which is crucial for a light and fluffy fluffy. Sometimes I even sift the dry ingredients – it makes a difference!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sour cream until light and fluffy. Set aside. Beat in the egg and vanilla extract. How do you make sure your butter is softened? If it’s too cold, it won’t cream properly, and your cake might be dense.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing develops gluten in the flour, which can result in a tough cake. A few streaks of flour are okay. I always stop mixing as soon as I don’t see flour pockets anymore. I fold the mixture. Much softer!
Step 5: Prepare Filling
In a small bowl, toss the blueberries with the flour. Set aside. How do you prevent a cake from sinking to the bottom during baking? I learned this trick the hard way – trust me, you don’t want all your blueberries stuck to the top of your head. I know I did it wrong. What is the bottom of the pan?
Step 6: Layer & Swirl
Gently fold the floured blueberries into the batter. How do I spread the batter in a cake pan? If you want, you can even create a swirl pattern on top with your favorite knife or toothpick. It’s a nice touch, but totally optional.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so yours might take a little more or less time. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar, milk (or lemon juice), and vanilla. If desired, serve immediately. How do you extract (if using) until smooth. Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze set for a few minutes before slicing and serving.
Step 9: Slice & Serve
Slice the cake into wedges and serve. What is a good breakfast cake? What’s the best way to serve vanilla ice cream?
What is the best way to serve it?
What are some of the best ways to serve a blueberry breakfast cake?
For Breakfast:What’s better, a glass of Iced Tea or coffee? I love serving it with a side of fresh fruit, like strawberries or raspberries, for sassy and complete flavor. What is the best breakfast My family loves it with strong dark coffee.
For Brunch:What are some of the best brunch desserts to serve with this cake? What are frittatas? What is the perfect accompaniment to a bellini?
As Dessert: This cake makes a delightful light dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce would also be delicious!
For Cozy Snacks: Enjoy a slice of this cake with a warm cup of tea on a chilly afternoon. It’s the perfect comfort food for those cozy moments.
My mom always serves it with a scoop of vanilla ice cream and a sprinkle of cinnamon. It’s her signature move! It is fantastic whatever you decide!
Top Tips for Perfecting Your Blueberry Breakfast Cake
Alright, listen up, because I’m about to share some of my top tips for making the *perfect* blueberry breakfast cake. I’ve learned these tricks through years of trial and error (and a few kitchen mishaps!), so you can benefit from my experience.
Mixing Advice: Resist the urge to overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, and don’t worry about a few streaks of flour. My grandma always said, “A lumpy batter makes a happy cake!” Okay, she didn’t *always* say that, but you get the idea.
Ingredient Swaps: Feel free to experiment with different ingredients! If you don’t have sour cream, you can use plain yogurt instead. You can also substitute other berries for the blueberries, like raspberries, blackberries, or even chopped strawberries. I tested this with almond milk and it actually made it even creamier!
Baking Tips: Keep an eye on the cake while it’s baking! Every oven is different, so yours might take a little more or less time. If the top starts to brown too quickly, you can loosely tent it with foil. I always set a timer for 30 minutes and then check it every few minutes after that.
Glaze Variations: Get creative with the glaze! You can add a little lemon zest for a brighter flavor, or use lemon juice instead of milk for a tangy twist. You can also add a pinch of cinnamon or nutmeg for a warm and cozy flavor. I’ve even added a splash of bourbon to the glaze before – don’t tell anyone!
Swirl Customization: I love to take a toothpick and make swirls on top of the cake batter. This creates a gorgeous and unique topping that is fun to look at. You can use other tools, too, like a knife, but toothpicks have always worked best for me!
Zucchini Prep: I only use fresh zucchini. Otherwise it can be dry and dull! You want it to be full of flavor. This recipe also pairs very well with apples if you are not a fan of zucchini.
Storing and Reheating Tips
Want to make your blueberry breakfast cake last? Here’s the lowdown on storing and reheating!
Room Temperature: You can store this cake at room temperature for up to 2 days. Just make sure to cover it tightly to prevent it from drying out. I usually use a cake dome or wrap it in plastic wrap.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Again, make sure to cover it tightly. The refrigerator can dry out the cake, so you might want to add a little extra glaze before serving.
Freezer Instructions: This cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to add the glaze until after it’s thawed. The glaze can get a little sticky in the freezer. It might be easier to drizzle it while its warm, but it is always better to wait until it is cooled.
Frequently Asked Questions
Final Thoughts
This blueberry breakfast cake is truly a special recipe. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving it for breakfast, brunch, or dessert, I guarantee it will be a hit! If you enjoyed this recipe, be sure to check out my other cake recipes, like my classic coffee cake or my decadent Chocolate Cake. I can’t wait to hear how yours turns out! Let me know in the comments below, and don’t forget to rate the recipe. Happy baking!
blueberry breakfast cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
