Blueberry Breakfast Cake

Blueberry Breakfast Cake

I swear, this recipe is what breakfast dreams are made of!

Imagine a peaceful morning where the sweet scent of blueberries and a freshly baked cake gently awakens your senses. This is the essence of blueberry breakfast cake, a charming and simple treat reminiscent of Midwestern cuisines. The origin of this popular cake may be a mystery, but it has become a treasured treat, especially when the blueberries are at their peak. Imagine starting your day with a hot, sugary slice and a steaming cup of

coffee or tea, or sharing this homemade expression of affection
with your loved ones over a weekend brunch.This cake stands on its own, but also wonderfully complements a sumptuous breakfast. For a touch of luxury, consider adding a drizzle of Greek yogurt or a light drizzle of fresh cream. Personally, I like to pair it with a fruit salad made from seasonal fruits for a refreshing balance, or with crispy bacon or breakfast sausage for anyone craving a mix of sweet and savory flavors.

Blueberry Breakfast Cake

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

zest of one lemon

2 cups fresh blueberries (if necessary, use frozen without thawing)

Instructions:

Preheat oven to 175 °C). Grease or line a 9-inch round cake pan with parchment paper.Whisk together flour, baking powder and salt in a medium bowl.
In a larger bowl, beat the soft butter and sugar until fluffy.
Beat in the eggs one at a time, then add the buttermilk, vanilla and lemon zest.

Gradually stir in the dry ingredients until well combined, then gently stir in the cranberries.
Pour the batter into the tin and bake for 35-40 minutes or until a toothpick comes out clean or with a few crumbs in it.Let the cake cool in the tin on a rack for 10 minutes before it is completely cool.

Variations and tips:

Don’t hesitate to swap blueberries for raspberries or blackberries.
For even more crunch, add cinnamon and brown sugar sprinkles.
For a vegan or dairy-free version, use plant milk with a teaspoon of apple cider vinegar and a butter substitute.
Mix frozen berries with a little flour to prevent them from sinking and discoloring.This Blueberry Breakfast Cake is a versatile gem, perfect for a leisurely start to the day or as a delicious addition to a brunch menu. So go ahead, preheat your oven and get ready to enjoy the magic of blueberries.