Get Ready for a Sweet Morning Surprise!
Ever tasted something so delicious that it made your morning feel like a sunny day? This Melt-in-Your-Mouth Blueberry Breakfast Cake does just that! With its buttery goodness and pops of juicy blueberries, it’s like waking up in a bakery every time you slice into it. Plus, the best part? It’s quick, easy, and perfect for busy mornings!
Why Make This Recipe
Wondering why you absolutely need this breakfast cake in your life? Here are a couple of tasty reasons:
- Easy cleanup! You’ll love that it’s a one-pan wonder. Who wants to deal with a sink full of dishes before their first cup of coffee? Not me!
- Family-friendly appeal. Kids and adults alike go crazy for this sweet breakfast treat. It’s a win-win! Just don’t be shocked when they go back for seconds… or thirds!
Ingredients
You don’t need fancy stuff — just these basics!
- ½ cup unsalted butter (4 oz | 113 g) at room temperature
- Zest from a large lemon
- 1 cup sugar (reserve 1 tablespoon for topping)
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (256 g; keep 1/4 cup aside for coating the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (or 1.25 teaspoons if desired)
- 2 cups fresh blueberries
- ½ cup buttermilk
Directions
Let’s get it baking with these simple steps:
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, cream together butter, sugar, and lemon zest.
- Add in the egg and vanilla extract, mixing until smooth.
- In another bowl, whisk the flour, baking powder, and salt. Gradually mix it into the wet ingredients alternating with the buttermilk until just combined.
- Toss the blueberries in the reserved flour (this helps them stay suspended during baking) and gently fold them into the batter.
- Pour the batter into the prepared pan, sprinkle with the reserved sugar, and bake for 40-45 minutes or until a toothpick comes out clean.
How to Make Melt-in-Your-Mouth Blueberry Breakfast Cake – theamazingfood (Overview)
To whip up this breakfast cake, start by creaming the butter and sugar until fluffy. Next, toss in the egg and vanilla—oh, that aroma will sweep you off your feet! After whisking the dry ingredients, alternate adding them to the wet mix with the buttermilk for the ultimate creamy texture. When you fold in those blueberries, you really kick it up a notch. Pro tip: Don’t overmix—you want that lovely tender crumb. Bake until golden, and voilà! You’ve got a breakfast showstopper. 😍
How to Serve Melt-in-Your-Mouth Blueberry Breakfast Cake – theamazingfood
Now that your cake is ready, how do you serve this beauty? It’s perfect on its own, but here are a few fun ideas:
- Top with whipped cream or a dusting of powdered sugar for that fancy touch.
- Drizzle with a bit of lemon glaze for an extra zing.
- Pair it with a side of fresh fruit—the colors will pop, and your guests will be impressed!
Imagine the golden-brown cake with a burst of royal blue blueberries peeking through. It’s not just a treat; it’s an experience!
How to Store Melt-in-Your-Mouth Blueberry Breakfast Cake – theamazingfood
This breakfast delight keeps well! Store it in an airtight container in the fridge for up to 5 days. If you want to save some for later, pop it in the freezer. Let it cool completely, slice it up, and wrap each piece in plastic wrap before tossing it in a freezer bag. It’ll keep for about 3 months. Just defrost it overnight in the fridge when you’re ready to indulge again!
Tips to Make Melt-in-Your-Mouth Blueberry Breakfast Cake – theamazingfood
Here are some insider tricks to elevate your baking game:
- Room temperature ingredients (like butter and eggs) are a must—this helps create a smooth batter.
- If you’re out of buttermilk, use regular milk with a splash of vinegar or lemon juice. It works just as well!
- Want to make it extra decadent? Swirl in some cream cheese before baking for a delightful surprise.
Variation
Feeling adventurous? Here are a few fun variations:
- Add almond extract instead of vanilla for a nutty twist.
- For a tropical flair, swap out blueberries for mango or pineapple.
- You can easily make it vegan by substituting the egg with flaxseed meal and using a plant-based butter!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them in a bit of flour to prevent them from sinking, and you’re good to go.
How do I make this cake ahead of time?
Bake it the day before, let it cool, and store it in an airtight container. Just warm it up slightly for serving.
Can I freeze the cake?
Yes, freeze it in slices for easy access. Perfect for those days when you want a quick breakfast fix! 😋
📌 Pin this recipe for your next cozy dinner night!
Melt-in-Your-Mouth Blueberry Breakfast Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, cream together butter, sugar, and lemon zest.
- Add in the egg and vanilla extract, mixing until smooth.
- In another bowl, whisk the flour, baking powder, and salt. Gradually mix it into the wet ingredients alternating with the buttermilk until just combined.
- Toss the blueberries in the reserved flour and gently fold them into the batter.
- Pour the batter into the prepared pan, sprinkle with the reserved sugar, and bake for 40-45 minutes or until a toothpick comes out clean.