Blueberry Breakfast Cake
Experience the bliss of Blueberry Breakfast Cake
Step into a world of delectable delights with our Blueberry Breakfast Cake, where every bite is a burst of freshness and flavor. Picture yourself savoring a slice of this moist, tender cake, speckled with juicy blueberries, and enveloped in a delicate glaze that adds just the right touch of sweetness.
Imagine the aroma of freshly baked cake filling your kitchen, beckoning you to indulge in its irresistible charm. With every forkful, you’ll experience the perfect harmony of sweet and tangy blueberries dancing amidst a soft, buttery crumb, leaving your taste buds craving for more.
Ingredients to make a good Blueberry Breakfast Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions of the best Blueberry Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup pan.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt until combined.
Add the softened butter to the dry ingredients and mix with a hand mixer or stand mixer until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs lightly. Add the yogurt (or sour cream) and vanilla extract, and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until everything is well combined. Be careful not to overmix.
Gently fold in the blueberries using a spatula until evenly distributed throughout the batter.
Pour the dough into the prepared pan and distribute it evenly.
Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
Slice, serve, and enjoy your delicious Blueberry Breakfast Cake!
This cake is perfect for a leisurely breakfast or brunch, or as a sweet treat any time of day. The burst of blueberries adds a lovely freshness to the moist and tender cake.
Blueberry Breakfast Cake – Indulge in a culinary symphony of flavors
Whether you’re starting your day with a leisurely breakfast or treating yourself to a midday pick-me-up, our Blueberry Breakfast Cake is the perfect companion. Pair it with a steaming cup of coffee or tea for a moment of pure bliss, or serve it as a delightful dessert to elevate any occasion.
Each Blueberry Breakfast Cake is crafted with care, using only the finest ingredients to ensure a heavenly taste experience with every bite. Share this culinary masterpiece with your loved ones and watch as smiles light up their faces, knowing that you’ve gifted them a moment of pure joy.
Tips for Perfect Blueberry Breakfast Cake:
Fresh vs. Frozen Blueberries:
While fresh blueberries are optimal, you can also use frozen blueberries. Just make sure to thaw and drain them well before folding into the batter to prevent excess moisture.
Proper Greasing and Flouring:
Ensure your pan is properly greased and floured to prevent sticking. You can also use a baking spray with flour for convenience.
Avoid Overmixing:
Be careful not to overmix the batter once you’ve added the wet ingredients. Overmixing can result in a dense cake rather than a light and fluffy texture.
Test for Doneness:
Use a toothpick inserted into the center of the cake to test for doneness. If the cake comes out clean or has a few moist crumbs, it is ready.
Cooling Properly:
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack. This prevents the cake from breaking.
Glaze Consistency:
When preparing the optional glaze, adjust the amount of milk or lemon juice to achieve your desired consistency. A thicker glaze will result in a more opaque finish, while a thinner glaze will create a lighter drizzle.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also freeze individual portions for longer storage.
Creative Serving Ideas:
Serve slices of Blueberry Breakfast Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also dust the top with powdered sugar or garnish with fresh blueberries for an elegant presentation.
By following these tips, you’ll be well on your way to creating a perfect Blueberry Breakfast Cake that’s sure to impress!
Get ready to elevate your culinary repertoire and impress your guests with this exquisite Blueberry Breakfast Cake. Whether you’re hosting a brunch with friends or simply indulging in a well-deserved treat, this cake is sure to leave a lasting impression and become a staple in your recipe collection.
Blueberry Breakfast Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup pan.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt until combined.
- Add the softened butter to the dry ingredients and mix with a hand mixer or stand mixer until the mixture resembles coarse crumbs.
- In a separate bowl, beat the eggs lightly. Add the yogurt (or sour cream) and vanilla extract, and mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until everything is well combined. Be careful not to overmix.
- Gently fold in the blueberries using a spatula until evenly distributed throughout the batter.
- Pour the dough into the prepared pan and distribute it evenly.
- Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
- Slice, serve, and enjoy your delicious Blueberry Breakfast Cake!
