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Picture yourself waking up to the gentle nudging of a warm cake and the wonderful scent of blueberries while you take your time enjoying a leisurely morning. The enchantment of a Blueberry Breakfast Cake lies in its intricate weaving, a lovely breakfast treat that combines the rustic allure of kitchens in the Midwest with its simplicity. It is unknown who originally made blueberry breakfast cake, but it has become a popular meal, especially when berries are in season and the little fruits are at their flavorful peak. A handcrafted slice of this cake with a steaming mug of coffee or tea would be the perfect way to start the day, or it would be a lovely weekend brunch treat to enjoy with loved ones.
If you're looking to elevate this cake to the level of a morning staple, try topping it with some Greek yogurt or fresh cream, but trust me when I say it stands proudly on its own. For a delightful contrast in flavors, I recommend serving it with a side of fruit salad made with seasonal fruits. For those who want a sweet and savory combination, try it with crispy bacon or breakfast sausage.
Blueberry Pancakes for Breakfast
Ingredients:
- 2 cups of all-purpose flour - 1 1/2 teaspoons of baking powder Servings: 8
1/2 teaspoon of salt and 1/2 cup of melted unsalted butter
sugar, granulated 1 cup
- Two big eggs
half a cup of buttermilk
- One teaspoon of pure vanilla essence
One lemon's zest
Two cups of fresh blueberries (frozen works well, just be sure not to let them defrost)
What to do:
A preheated oven to 350 degrees Fahrenheit (175 degrees Celsius) is the first step. Use cooking spray or parchment paper to coat a 9-inch round cake pan. After the cake is baked, it will be easier to remove if you follow these steps.
Next, combine the salt, baking powder, and flour in a medium basin. Whisk to combine. Put aside this dry mixture; it will soon be transformed into the ideal container for your ripe blueberries.
3. Once the butter has melted, place it in a large basin and beat in the sugar until it's light and fluffy, either with an electric mixer or by hand with a whisk. The sugar granules aerate the butter at this stage, which is crucial for a delicate crumb.
4. Beat in the eggs one by one, being sure to beat well after each addition. Toss in the buttermilk, vanilla essence, and zest of a lemon; this will add a delicate citrus flavor that goes well with the blueberries.
5. Combine the dry and wet ingredients by incorporating them slowly until just mixed. Finally, combine the blueberries with the batter by gently folding them in until they are uniformly distributed.
After you've got your pan ready, pour in the batter and use a spatula to smooth the surface. After inserting a toothpick or cake tester into the middle, bake for 35 to 40 minutes, or until a few moist crumbs stick to the stick.
7. Flip the cake over onto a wire rack and let it set for approximately 10 minutes before removing it from the pan to finish cooling. Although it's not easy, being patient keeps the cake from becoming soggy since the loving steam doesn't turn against us.
Make it your own by varying the berries! Raspberries and blackberries are equally delicious alternatives to blueberries. Every fruit adds its own unique flavor and degree of sourness to the dish.
- Prefer crunch? If you want your baked goods with a crumbly texture, try topping them with streusel before baking. Just mix up some cinnamon and brown sugar.
- Do you follow a vegan or dairy-free diet? If you'd like a vegan alternative to buttermilk, try mixing a teaspoon of apple cider vinegar with a cup of your preferred plant-based milk. This will give the recipe the same tangy flavor as buttermilk.
- Remember to add a little additional flour to the frozen berries before adding them to the batter. This will keep the berries from sinking and will also ensure that their color stays intact throughout the cake.
Promotional Information
This Blueberry Breakfast Cake is perfect for any occasion: a delightful way to start the day, a sweet addition to brunch, or both. Get your oven ready, because the magic of blueberries is about to begin!