The Ultimate Blueberry Breakfast Cake: A Delightful Morning Treat
There’s something truly special about starting your day with a piece of homemade Blueberry Breakfast Cake. This delectable treat, also known as a coffee cake or blueberry buckle, is packed with juicy blueberries and offers a perfect balance of sweetness and tanginess. It’s a delightful way to elevate your breakfast or brunch experience. This recipe, which has garnered high praise with an impressive 4.94 rating from over 1,766 votes, is a must-try for anyone who loves blueberries and enjoys baking.
Ingredients You’ll Need
Before diving into the baking process, let’s gather all the ingredients required for this mouth-watering Blueberry Breakfast Cake. The ingredients are divided into three categories: the cake batter, the topping, and the optional drizzle.
For the Cake Batter:
- 2 cups all-purpose flour (approximately 9 ounces)
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg (lightly beaten)
- ½ cup milk
- ¼ cup butter or margarine (softened, not melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
For the Topping:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts (finely chopped)
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the Drizzle (optional):
- ½ cup powdered sugar
- 2 tablespoons milk (more or less to get to a drizzling consistency)
Prepping for Success
Before you begin baking, there are a few important tips to keep in mind to ensure your cake turns out perfectly. The batter for this cake is very thick and will need to be spread into the pan rather than poured. It’s crucial to measure your flour properly to avoid using more than necessary, which can affect the texture of the cake. Use the “scoop and sweep” method to measure your flour accurately.
Additionally, if you wish to make a larger cake, you can successfully double the recipe and use a 13×9-inch baking pan. Just follow the same baking instructions and check the cake at around 40 minutes.
Step-by-Step Instructions
Now that you have all your ingredients and tips in mind, let’s move on to the step-by-step instructions to create this delicious Blueberry Breakfast Cake.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Spray or grease a 9-inch square baking pan to prevent the cake from sticking.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add it to the mixture along with the egg, milk, and grated lemon peel. Mix just until the dry ingredients are moistened. Due to the thickness of the batter, you may need to use your hands to incorporate all the flour. This process ensures a dense, moist cake.
Step 3: Fold in the Blueberries
Gently fold the blueberries into the batter. This step might take a few minutes due to the thick consistency of the batter, but ensure the blueberries are evenly distributed.
Step 4: Spread the Batter
Spread the thick batter into the prepared 9-inch square baking pan. Use a spatula or your hands to evenly distribute the batter across the pan.
Step 5: Prepare the Topping
For the topping, combine the sugar, flour, finely chopped walnuts, and ground cinnamon in a mini food processor or a bowl. Add the cold butter and process until the mixture becomes crumbly. If you prefer, you can also do this step by hand using a pastry cutter or your fingers. Sprinkle the crumbly topping evenly over the batter.
Step 6: Bake the Cake
Bake the cake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. The topping should be golden brown and crispy.
Step 7: Prepare the Optional Drizzle
While the cake is baking, you can prepare the optional drizzle. Combine the powdered sugar and milk in a small bowl. If the mixture is too thick, add a few drops of additional milk at a time until you reach the desired drizzling consistency. Once the cake is done and slightly cooled, drizzle the mixture over the top. Allow it to sit until the sugar solidifies.
Serving and Enjoying Your Blueberry Breakfast Cake
Once your Blueberry Breakfast Cake is ready, cut it into 16 pieces and serve it warm or at room temperature. This cake pairs wonderfully with a hot cup of coffee or tea, making it an ideal treat for breakfast or brunch gatherings.
Variations and Tips
To make this recipe even more versatile, consider trying a few variations:
- Mixed Berries: Instead of just blueberries, use a mix of your favorite berries like raspberries, blackberries, or strawberries.
- Lemon Glaze: Enhance the lemon flavor by adding a bit of lemon juice to the drizzle.
- Nuts: If you’re not a fan of walnuts, try using pecans or almonds for the topping.
Storing and Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to enjoy it warm, simply reheat individual pieces in the microwave for about 10-15 seconds.
Frequently Asked Questions
Q: Can I use frozen blueberries? A: Yes, you can use either fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter to prevent excess moisture.
Q: What is the best way to measure flour? A: Use the “scoop and sweep” method to measure flour. Scoop the flour into your measuring cup and level it off with a flat edge.
Q: Can I make this cake ahead of time? A: Absolutely! You can prepare the cake the night before and store it in an airtight container. It tastes just as delicious the next day.
Q: How do I know when the cake is done? A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Nutritional Information
Understanding the nutritional content of the Blueberry Breakfast Cake can help you enjoy it mindfully, especially if you’re keeping an eye on your dietary intake. Here’s a breakdown of the nutritional information per serving:
- Calories: 194
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
These values are approximate and can vary slightly depending on the exact ingredients and portion sizes you use. However, this breakdown shows that while the cake is a sweet treat, it also provides some essential nutrients.
Why You’ll Love This Recipe
There are countless reasons to love this Blueberry Breakfast Cake. Here are a few:
- Bursting with Blueberries: This cake is packed with blueberries, ensuring every bite is filled with juicy, sweet-tart goodness.
- Perfect Texture: The combination of a dense, moist cake and a crumbly, crunchy topping creates a delightful contrast in every bite.
- Versatile: It’s great for breakfast, brunch, or even as a dessert. Plus, it’s easy to make ahead and store.
- Customizable: You can easily adapt this recipe with different fruits, nuts, or flavors to suit your preferences.
- Crowd-Pleaser: With its lovely presentation and irresistible flavor, this cake is sure to impress family and friends at any gathering.
Tips for the Best Blueberry Breakfast Cake
To ensure your Blueberry Breakfast Cake turns out perfectly every time, keep these tips in mind:
- Room Temperature Ingredients: Using room temperature butter and egg will help them incorporate more smoothly into the batter.
- Evenly Spread Batter: Because the batter is thick, take your time to spread it evenly in the pan to ensure the cake bakes uniformly.
- Topping Distribution: Make sure to distribute the crumb topping evenly over the batter for a consistent crunch in every bite.
- Checking Doneness: Every oven is different, so start checking the cake a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Serving Suggestions
While this Blueberry Breakfast Cake is delicious on its own, here are a few serving suggestions to make it even more delightful:
- Whipped Cream: Add a dollop of freshly whipped cream on top for an extra indulgent treat.
- Yogurt: Serve a slice alongside a scoop of Greek yogurt for a balanced breakfast.
- Fruit Compote: Complement the blueberries in the cake with a side of warm fruit compote.
- Ice Cream: For a dessert twist, serve the cake with a scoop of vanilla ice cream.
Reader Reviews and Testimonials
This Blueberry Breakfast Cake has received rave reviews from many who have tried it. Here are a few testimonials:
- Jessica L.: “This cake is incredible! I made it for a brunch with friends, and it was a huge hit. The blueberries were bursting with flavor, and the crumb topping added the perfect touch.”
- Mike D.: “I’ve made this recipe several times now, and it never disappoints. It’s easy to make, and the results are always delicious. Highly recommend!”
- Sarah P.: “I love how versatile this recipe is. I’ve tried it with a mix of berries and even added some chocolate chips once. It’s always a crowd-pleaser!”
Frequently Asked Questions (Continued)
Q: Can I use other types of flour? A: While this recipe is designed for all-purpose flour, you can experiment with whole wheat flour or gluten-free flour blends. Keep in mind that the texture might change slightly.
Q: What can I use instead of lemon peel? A: If you don’t have lemon peel on hand, you can use a teaspoon of lemon extract or simply omit it. The lemon adds a subtle brightness, but the cake will still be delicious without it.
Q: Can I make this cake vegan? A: Yes, you can make some substitutions to create a vegan version. Use a plant-based milk, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and a vegan butter or margarine.
Troubleshooting Common Issues
Issue: The cake is too dry.
- Solution: Ensure you’re measuring the flour correctly using the “scoop and sweep” method. Overbaking can also cause dryness, so check the cake a few minutes before the recommended baking time.
Issue: The blueberries sink to the bottom.
- Solution: Toss the blueberries in a bit of flour before folding them into the batter. This helps suspend them throughout the cake rather than sinking.
Issue: The topping doesn’t get crumbly.
- Solution: Make sure the butter for the topping is cold. If it’s too warm, it won’t form the desired crumbly texture. You can also refrigerate the topping mixture for a few minutes before sprinkling it over the batter.
Conclusion
The Blueberry Breakfast Cake is more than just a recipe; it’s a celebration of flavors and textures that can transform any morning into a special occasion. Its ease of preparation and delightful taste make it a beloved choice for breakfast or brunch. Whether you’re serving it to guests or enjoying a quiet morning at home, this cake is sure to bring joy and satisfaction.
So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s bursting with blueberry goodness. With each bite, you’ll understand why this recipe has earned such high praise and become a favorite for so many. Happy baking!
