Hello, food lovers! If you’re craving a delightful breakfast treat or an indulgent snack, this Blueberry Breakfast Cake, also known as a Freshly Baked Blueberry Dream Cake, is exactly what you need. Imagine waking up to the warm aroma of sweet blueberries and butter-rich cake fresh out of the oven—heavenly, right? Whether you call it a Blueberry Dream Cake or a Breakfast Cake with Fresh Blueberries, this recipe will satisfy your cravings for something sweet and comforting. Let’s dive in!
Introduction
Blueberry breakfast cakes have long been a staple in homes around the world, offering comfort and warmth with every bite. This Freshly Baked Blueberry Dream Cake marries the tangy sweetness of fresh blueberries with a moist, buttery crumb, making it a perfect companion to your morning coffee or tea. Not only is this Blueberry Breakfast Cake easy to make, but it’s also packed with the fresh, juicy flavor of blueberries. It’s a must-try for those who love comforting, homemade baked goods that are as simple as they are delicious.
Ingredients for Blueberry Breakfast Cake
To create the perfect Blueberry Breakfast Cake, here’s what you’ll need:
- 2 cups all-purpose flour – Provides the cake with structure.
- 2 teaspoons baking powder – Helps the cake rise and stay fluffy.
- 1/2 teaspoon salt – Balances the sweetness.
- 1/2 cup unsalted butter, softened – Adds richness and moisture.
- 3/4 cup granulated sugar – Sweetens the cake.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1/2 cup milk – Adds moisture, ensuring a tender crumb.
- 2 cups fresh blueberries – The star of the show, adding bursts of juicy sweetness.
- 1/4 cup brown sugar for topping – Adds a caramelized crunch to the cake.
Optional substitutions:
- For a dairy-free option, substitute the butter with coconut oil or a plant-based butter alternative, and use almond milk instead of regular milk.
- If you’re gluten-free, swap the all-purpose flour with a gluten-free baking blend.
How to Make Blueberry Breakfast Cake – Step by Step
Follow these steps to make your own Blueberry Breakfast Cake:
Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal later.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, giving you an evenly risen cake.
Step 3: Cream the butter and sugar
In a large bowl, cream the softened butter and sugar together until light and fluffy. This step is crucial as it helps incorporate air into the batter, making your cake soft and tender.
Step 4: Add egg and vanilla
Beat in the egg and vanilla extract until well combined. The egg acts as a binder and the vanilla adds that irresistible flavor.
Step 5: Combine the wet and dry ingredients
Gradually add half of the flour mixture to the butter mixture, then pour in the milk. Finally, add the remaining flour mixture and mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Fold in blueberries
Gently fold in the fresh blueberries using a spatula. This step requires a gentle hand to avoid crushing the berries.
Step 7: Transfer the batter and add topping
Spread the batter evenly into the prepared baking dish. Sprinkle the brown sugar evenly over the top, giving the cake a beautiful caramelized crust once baked.
Step 8: Bake
Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.
Helpful Tips for Blueberry Breakfast Cake
- Use fresh blueberries: Fresh blueberries are always recommended for the best flavor. However, if using frozen berries, do not thaw them. Thawing will cause excess moisture, leading to a soggy cake.
- Avoid overmixing: Overmixing the batter can result in a tough texture. Mix until the ingredients are just combined to keep the cake light and airy.
- Check for doneness: Ovens can vary, so check your cake 5 minutes before the suggested bake time by inserting a toothpick. If it comes out clean, your cake is ready!
Cooking Tips for the Best Blueberry Breakfast Cake
- Even blueberry distribution: To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter.
- Butter temperature: Make sure your butter is softened but not melted. Room-temperature butter creams better with sugar, which is key for the cake’s fluffy texture.
- Cake pans: If you want to double the recipe, use a 9×13-inch baking dish and increase the bake time slightly. Keep an eye on the cake as it bakes to avoid overcooking.
Serving Suggestions for Blueberry Breakfast Cake
This Blueberry Breakfast Cake is perfect for breakfast, brunch, or an afternoon snack. Pair it with a hot cup of coffee, tea, or a glass of cold milk. You can also top it with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence. For a complete breakfast spread, serve this cake alongside scrambled eggs, bacon, or fresh fruit. Whether you enjoy it warm from the oven or chilled, this cake is sure to impress!
Nutritional Information for Blueberry Breakfast Cake
This Blueberry Breakfast Cake not only tastes delicious but also offers some nutritional benefits, especially if you’re a fan of antioxidant-rich blueberries. Blueberries are known for their high vitamin C content and antioxidants that are beneficial for skin health and immunity.
Nutritional Information (per serving):
- Calories: 220
- Fat: 10g
- Carbohydrates: 32g
- Protein: 3g
- Fiber: 2g
- Sugars: 15g
Storage and Leftovers for Blueberry Breakfast Cake
If you happen to have leftovers (though it’s unlikely!), here’s how you can store and reheat your Blueberry Breakfast Cake:
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container. They will last up to 2 months in the freezer.
- Reheating: To reheat, simply warm the cake in the microwave for 20-30 seconds or enjoy it chilled straight from the fridge.
Frequently Asked Questions (FAQs) for Blueberry Breakfast Cake
1. Can I use frozen blueberries for this cake?
Yes! You can use frozen blueberries, but don’t thaw them before adding to the batter to avoid excess moisture.
2. Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free baking blend.
3. What other fruits can I use in this cake?
You can easily swap out the blueberries for raspberries, blackberries, or even diced peaches for a fruity twist.
4. How long does the cake stay fresh?
This cake stays fresh at room temperature for 2 days or in the refrigerator for up to 5 days.
Related Recipes for Blueberry Lovers
If you loved this Blueberry Breakfast Cake, here are two more delicious treats for blueberry enthusiasts:
Conclusion
There you have it—your very own Freshly Baked Blueberry Dream Cake recipe that’s perfect for breakfast, brunch, or any time of day. This easy-to-make, comforting cake is sure to become a family favorite. We’d love to hear how your Blueberry Breakfast Cake turns out, so feel free to share your experience and any fun variations in the comments below. Happy baking!
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Blueberry Breakfast Cake – Freshly Baked Dream Recipe
Description
Hello, food lovers! If you’re craving a delightful breakfast treat or an indulgent snack, this Blueberry Breakfast Cake, also known as a Freshly Baked Blueberry Dream Cake, is exactly what you need. Imagine waking up to the warm aroma of sweet blueberries and butter-rich cake fresh out of the oven—heavenly, right? Whether you call it a Blueberry Dream Cake or a Breakfast Cake with Fresh Blueberries, this recipe will satisfy your cravings for something sweet and comforting. Let’s dive in!
Ingredients
- 2 cups all-purpose flour – Provides the cake with structure.
- 2 teaspoons baking powder – Helps the cake rise and stay fluffy.
- 1/2 teaspoon salt – Balances the sweetness.
- 1/2 cup unsalted butter, softened – Adds richness and moisture.
- 3/4 cup granulated sugar – Sweetens the cake.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1/2 cup milk – Adds moisture, ensuring a tender crumb.
- 2 cups fresh blueberries – The star of the show, adding bursts of juicy sweetness.
- 1/4 cup brown sugar for topping – Adds a caramelized crunch to the cake.
Optional substitutions:
- For a dairy-free option, substitute the butter with coconut oil or a plant-based butter alternative, and use almond milk instead of regular milk.
- If you’re gluten-free, swap the all-purpose flour with a gluten-free baking blend.
Instructions
Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal later.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, giving you an evenly risen cake.
Step 3: Cream the butter and sugar
In a large bowl, cream the softened butter and sugar together until light and fluffy. This step is crucial as it helps incorporate air into the batter, making your cake soft and tender.
Step 4: Add egg and vanilla
Beat in the egg and vanilla extract until well combined. The egg acts as a binder and the vanilla adds that irresistible flavor.
Step 5: Combine the wet and dry ingredients
Gradually add half of the flour mixture to the butter mixture, then pour in the milk. Finally, add the remaining flour mixture and mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Fold in blueberries
Gently fold in the fresh blueberries using a spatula. This step requires a gentle hand to avoid crushing the berries.
Step 7: Transfer the batter and add topping
Spread the batter evenly into the prepared baking dish. Sprinkle the brown sugar evenly over the top, giving the cake a beautiful caramelized crust once baked.
Step 8: Bake
Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh blueberries: Fresh blueberries are always recommended for the best flavor. However, if using frozen berries, do not thaw them. Thawing will cause excess moisture, leading to a soggy cake.
- Avoid overmixing: Overmixing the batter can result in a tough texture. Mix until the ingredients are just combined to keep the cake light and airy.
- Check for doneness: Ovens can vary, so check your cake 5 minutes before the suggested bake time by inserting a toothpick. If it comes out clean, your cake is ready!
