Start your day with a delightful explosion of flavor! This blueberry breakfast cake recipe is more than just a morning treat; it's a celebration of sunshine-kissed blueberries and tender, buttery cake. Perfect for busy weekdays or leisurely weekends, this recipe delivers a delicious and satisfying breakfast (or brunch!) that's surprisingly easy to make. Forget those sugary, processed breakfast bars – this homemade version is packed with wholesome goodness and ready in under an hour. Let's get baking!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped walnuts or pecans
Instructions:
Getting Started: Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Dry Ingredients: Measure & Combine
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy cake.
Wet Ingredients: Cream & Blend
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand – it just takes a bit more elbow grease.
- Beat in the eggs one at a time, then stir in the vanilla extract.
Combining Wet & Dry: Gentle Folding
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten, resulting in a tough cake.
Adding the Blueberries: A Gentle Touch
- Gently fold in the blueberries and any nuts you've chosen. Be careful not to crush the berries.
Baking: Golden Perfection
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling & Serving: Enjoy!
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. A dusting of powdered sugar is a lovely finishing touch.
Tips for the Best Blueberry Breakfast Cake:
- Room Temperature Ingredients: Using room temperature butter and eggs helps create a smoother, more evenly textured cake.
- Don't Overmix: Overmixing leads to a tough cake. Mix just until the ingredients are combined.
- Fresh vs. Frozen Blueberries: Both work well! If using frozen, there's no need to thaw them.
- Variations: Get creative! Add lemon zest for a zesty twist, or use other berries like raspberries or blackberries.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300 (depending on ingredients and serving size)
- Fat: 10-15g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fiber: 2-3g
This easy-to-follow recipe makes a delightful blueberry breakfast cake, perfect for quick breakfast ideas, healthy meal prepping, or simply satisfying your sweet tooth. It's a guaranteed crowd-pleaser, so share it with friends and family! Enjoy this delicious homemade recipe, and happy baking!