Blueberry Breakfast Cake Recipe

Blueberry Breakfast Cake: A Delightful Morning Treat

Introduction

Imagine waking up to the aroma of freshly baked cake wafting through your home. A cake that not only satisfies your sweet tooth but also fills you with the goodness of fresh blueberries. The Blueberry Breakfast Cake is a delightful morning treat that combines the tangy sweetness of blueberries with a moist, rich cake base, all brought together with a warm, sugary milk mixture. This recipe is perfect for those lazy weekend mornings when you have a little extra time to spend in the kitchen and want to treat yourself and your loved ones to something special.

The Allure of Blueberries

Blueberries are often hailed as a superfood, and for good reason. They are packed with antioxidants, vitamins, and minerals, making them a healthy addition to any meal. In this recipe, the blueberries add a burst of freshness and flavor that complements the rich cake perfectly. Whether you use fresh or frozen blueberries, you’ll get that same delightful taste and nutritional boost. The process of folding the blueberries into the batter ensures that each bite is loaded with juicy blueberry goodness.

Ingredients Breakdown

Cake Ingredients:

• All-purpose flour (1 cup / 125 g): The foundation of our cake, providing structure and stability.
• Granulated sugar (⅓ cup / 67 g): Adds sweetness and helps to create a tender crumb.
• Baking powder (2 ½ teaspoons): Ensures the cake rises well, giving it a light and fluffy texture.
• Kosher salt (½ teaspoon): Enhances the overall flavor of the cake.
• Large eggs (3, room temperature): Adds richness and helps bind the ingredients together.
• Vegetable oil (½ cup / 109 g): Keeps the cake moist and tender.
• Blueberries (2 cups, divided): The star of the show, adding flavor, color, and nutrition.

Topping Ingredients:

• Whole milk (½ cup / 122.5 g): Creates a rich, creamy mixture that soaks into the cake.
• Unsalted butter (2 tablespoons): Adds richness and flavor to the topping.
• Granulated sugar (2 tablespoons): Sweetens the milk mixture, making it a delicious addition to the cake.
• Confectioners’ sugar: For dusting the finished cake, adding a touch of sweetness and a beautiful finish.

Step-by-Step Instructions

Preparing the Cake:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your cake bakes evenly and thoroughly.
2. Prepare the Pan: Line a 7-inch springform pan with parchment paper, making sure it covers the sides as well. Spray the paper with cooking spray to prevent sticking.
3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
4. Combine Wet Ingredients: In a small bowl, whisk together the eggs and vegetable oil until fully combined.
5. Combine Wet and Dry Ingredients: Pour the egg and oil mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
6. Fold in Blueberries: Set aside ½ cup of the blueberries. Fold the remaining 1 ½ cups of blueberries into the batter, ensuring they are evenly distributed.
7. Pour Batter: Pour the batter into the prepared pan and smooth the top. Scatter the reserved ½ cup of blueberries on top of the batter.
8. Bake the Cake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean. The cake should be golden brown and slightly springy to the touch.

Preparing the Topping:

1. Heat Milk Mixture: In the final few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat. Stir until the butter and sugar have fully dissolved into the milk.
2. Poke Holes in the Cake: Once the cake is out of the oven, use a skewer to poke 25-30 holes across the top of the cake, ensuring they reach the bottom.
3. Pour Milk Mixture: Slowly pour the warm milk mixture over the cake, making sure it seeps into the holes and covers the top of the cake.
4. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, letting the milk mixture fully absorb into the cake.

Finishing Touch:

1. Dust with Confectioners’ Sugar: Just before serving, dust the top of the cake with confectioners’ sugar. This adds a touch of sweetness and a beautiful finish to the cake.

Tips for Success

• Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing. This helps create a smoother batter and better incorporates the ingredients.
• Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw them completely and drain any excess liquid to prevent the batter from becoming too watery.
• Even Poking: When poking holes in the cake, try to space them evenly. This ensures that the milk mixture soaks into every part of the cake, making it moist and flavorful throughout.
• Timing the Topping: Pour the milk mixture over the cake while it is still warm. This helps the cake absorb the mixture more effectively.

Serving Suggestions

The Blueberry Breakfast Cake is perfect for a leisurely breakfast or brunch. Serve it warm, straight from the pan, with a cup of coffee or tea. The cake is also delicious at room temperature, making it a versatile option for any time of day. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storing and Reheating

If you have any leftovers (which is unlikely, given how delicious this cake is!), you can store them in an airtight container at room temperature for up to two days. For longer storage, keep the cake in the refrigerator for up to five days. To reheat, simply warm a slice in the microwave for 15-20 seconds.