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To make a tasty blueberry breakfast cake, gather these ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 1/2 cups fresh blueberries (or frozen, thawed) - 1 tablespoon lemon zest - 1 tablespoon cornstarch (to toss with blueberries) - Optional: powdered sugar for dusting For best results, use exact measurements. If you need swaps, here are some ideas: - For all-purpose flour, you can use whole wheat flour. - Replace granulated sugar with brown sugar for a deeper flavor. - Need a dairy-free option? Try almond milk instead of buttermilk. - Use coconut oil instead of butter for a vegan option. Adding a few extra ingredients can make your cake shine! Consider these: - A pinch of nutmeg gives warmth. - A splash of orange juice adds zest. - Chopped nuts, like pecans or walnuts, give crunch. - Try adding cinnamon for a cozy touch. These options can make your blueberry breakfast cake even more special. Don't forget to check the full recipe for more details! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. In a large bowl, whisk together the dry ingredients. This includes 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Next, cream 1/2 cup of softened butter with an electric mixer until it is light and fluffy. Add 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract. Now, slowly add the dry mixture into the butter mix. Alternate this with 1 cup of buttermilk. Start and end with the dry ingredients. Mix until just combined. Gently fold in the zest of 1 lemon and 1 1/2 cups of blueberries, which you should coat in 1 tablespoon of cornstarch. Be careful not to break the blueberries. Pour the batter into your prepared pan and spread it evenly. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a sweet touch, dust the top with powdered sugar before serving. This cake pairs well with coffee or tea. Enjoy a slice with your family or friends! If you want, you can find the Full Recipe for Blueberry Breakfast Cake to make it again. To make a moist blueberry breakfast cake, use buttermilk. It adds flavor and keeps the cake tender. Another trick is to cream the butter well. This step adds air, making the cake light. Avoid over-mixing the batter; mix just until combined. This keeps the cake soft. Also, gently fold in the blueberries. If you break them, they won’t burst with juice. One common mistake is using cold ingredients. Always use room-temperature butter and eggs. They mix better and help the cake rise. Another mistake is not measuring flour correctly. Too much flour can make the cake dry. Use the spoon-and-level method for accuracy. Lastly, check your oven temperature. An oven that is too hot can burn the cake, while a cooler one can make it dense. Blueberry breakfast cake pairs well with fresh fruit. Slices of oranges or strawberries add a fresh touch. You can also serve it with whipped cream or yogurt. A dusting of powdered sugar adds a sweet finish. For drinks, enjoy it with coffee or tea. Both complement the blueberry flavor perfectly. For a special twist, serve with a drizzle of lemon glaze for extra zing. {{image_2}} You can easily make a gluten-free version of this cake. Substitute all-purpose flour with a gluten-free blend. Look for one that works well for baking. This change keeps the texture light and fluffy. The taste remains just as delicious. You won’t miss the gluten at all! To make a vegan version, swap out the eggs and butter. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For butter, use coconut oil or vegan butter. This keeps the cake moist and tasty. You can change the flavor of the cake to keep it exciting. Adding lemon zest gives a bright, fresh taste. Try using almond extract for a nutty twist. You can also mix in other fruits like raspberries or strawberries. This makes the cake even more fun and unique. Each bite can surprise you with new flavors! For the complete recipe, check out the Full Recipe. To keep your blueberry breakfast cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If you have a lot left, you can refrigerate it. Just make sure to wrap it well in plastic wrap to avoid drying out. You can freeze this cake for later. Slice it and wrap each piece in plastic wrap. Then, put the wrapped slices in a freezer-safe bag. It can last in the freezer for up to three months. When you want a piece, just take it out and let it thaw at room temperature. To reheat, preheat your oven to 350°F (175°C). Place the cake slices on a baking sheet. Heat them for about 10 minutes or until warm. You can also microwave a slice for 15-20 seconds. This keeps the cake moist and tasty. Enjoy it fresh from the oven or microwave for a cozy treat! Yes, you can use frozen blueberries. Just make sure to thaw them first. Thawing helps them mix well into the batter. It also keeps your cake from turning blue. Toss the thawed blueberries in cornstarch before adding them. This helps prevent sinking. To make the cake less sweet, reduce the sugar. Try using 3/4 cup of sugar instead of 1 cup. You can also add a bit of lemon juice. This adds a nice tang that balances the sweetness. Another option is to use unsweetened applesauce. It replaces some sugar and adds moisture. Blueberry breakfast cake pairs well with many items. Here are some great options: - Fresh fruit like strawberries or bananas - A dollop of yogurt or whipped cream - A drizzle of honey or maple syrup - Hot coffee or tea for a cozy touch For the complete recipe, check out the Full Recipe section above. It includes all the ingredients and steps to make this delightful cake. Enjoy your baking! This blog post covered everything about making a tasty blueberry breakfast cake. You learned about the key ingredients and their measurements, plus some nice flavor options. We went through detailed steps for prep and baking, along with tips for making a moist cake. I also shared storage info and ideas for different cake variations. With these insights, you can create your perfect blueberry breakfast cake that suits your taste. Enjoy baking, and don’t be afraid to experiment!

Blueberry Breakfast Cake

Discover the joy of baking with this delicious blueberry breakfast cake recipe that’s perfect for any occasion! This easy-to-follow recipe combines fresh blueberries, zesty lemon, and fluffy cake, making it a delightful morning treat for your family and friends. Get ready to impress with this mouthwatering dish that’s not only simple but oh-so-tasty! Click through now to explore the full recipe and start your baking adventure!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups fresh blueberries (or frozen, thawed)

1 tablespoon lemon zest

1 tablespoon cornstarch (to toss with blueberries)

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, cream the softened butter using an electric mixer until light and fluffy.

        Add the eggs one at a time to the butter, mixing well after each addition. Then, stir in the vanilla extract.

          Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

            Gently fold in the lemon zest and blueberries (coated in cornstarch) using a spatula, being careful not to break the blueberries.

              Pour the batter into the prepared baking pan and spread it evenly.

                Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Optional: Dust with powdered sugar before serving to enhance the sweetness and presentation.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12