Imagine a leisurely morning where the sweet aroma of blueberries and a tender cake warming in the oven gently nudges you awake. That’s the magic woven into the fabric of a Blueberry Breakfast Cake, a delightful morning treat that intertwines simplicity with the rustic charm of Midwest kitchens. It’s unclear where the first Blueberry Breakfast Cake came from, but it’s become a beloved dish, particularly during berry season when these tiny fruits are bursting with flavor. One might want to bake this cake to welcome the day with a warm, sweet slice paired with a hot cup of coffee or tea, or perhaps to share a homemade gesture of love with family and friends during a weekend brunch.
This cake, trust me when I say, stands proud on its own, but to make it a part of a larger morning feast, consider serving it with a dollop of Greek yogurt or a drizzle of fresh cream. Personally, I love it with a side of fruit salad featuring seasonal fruits for a refreshing contrast, or with some crispy bacon or breakfast sausage for those who fancy a sweet and savory flavor combination.

Blueberry Breakfast Cake

Servings: 8
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 1 lemon
– 2 cups fresh blueberries (frozen can be used, but do not thaw)
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. This will ensure your cake lifts out more easily once it’s done.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside, as it will soon create the perfect cradle for your bursting blueberries.
3. In a large bowl, using an electric mixer or a strong arm with a whisk, cream together the softened butter and sugar until light and fluffy. This is the step where the sugar granules aerate the butter – an essential step for a tender crumb.
4. Add in the eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and lemon zest, which will impart a subtle citrus note that compliments the blueberries.
5. Gradually fold in the dry ingredients with the wet until just combined. Last but not least, gently fold in the blueberries to distribute them evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs attached.
7. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then turn it out of the pan to cool completely. This patience, while difficult, prevents the beloved steam from turning against us and making the cake soggy.
Variations & Tips:
– Switch up the berries! If blueberries aren’t your jam, raspberries or blackberries can be just as delightful. Each berry brings its character and level of tartness to the recipe.
– Want a crunch? Consider adding a streusel topping before baking, with a little cinnamon and brown sugar for those who lean towards a crumbly texture.
– Are you vegan or dairy-free? Substitute the buttermilk with your favorite plant-based milk mixed with a teaspoon of apple cider vinegar to mimic the tang of buttermilk, and use a suitable butter replacement.
– Always remember when using frozen berries, a little extra flour tossed with them before adding to the batter can prevent them from sinking and also maintain the color integrity throughout your cake.

Whether you’re seeking a comforting start to the day or a sweet note to a brunch spread, this Blueberry Breakfast Cake is a versatile delight. So, preheat your oven and let the blueberry enchantment begin!