Rich Buttery Blueberry Breakfast Cake Delightful Treat

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- 2 cups all-purpose flour - 1 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 2 cups fresh blueberries - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup sour cream - Zest of 1 large lemon - Powdered sugar for dusting When I make this rich buttery blueberry breakfast cake, I start with fresh, high-quality ingredients. Using 2 cups of all-purpose flour gives the cake structure. One cup of unsalted butter adds richness and moisture. Granulated sugar sweetens the cake perfectly. I always use two large eggs, as they help bind the ingredients well. The blueberries are the star of this recipe. I prefer fresh blueberries, but thawed and drained frozen ones work too. For baking, I add 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the mix. These baking essentials ensure the cake rises beautifully. Optional enhancements can take this cake over the top. I often include 1/2 cup of sour cream to add creaminess. The zest of one large lemon brightens the flavor, making it even more delightful. Finally, dusting the cake with powdered sugar gives it a lovely finish. You can find the full recipe to guide you through baking this delicious cake. - Preheat oven to 350°F (175°C). - Grease and flour the baking pan. Start by preparing your baking pan. I like to use a 9x13 inch pan. This size helps the cake bake evenly. Greasing and flouring the pan stops the cake from sticking. - Combine dry ingredients. - Beat butter and sugar until fluffy. - Add eggs, vanilla extract, and lemon zest. Next, grab a medium bowl. In this bowl, whisk together the flour, baking powder, baking soda, and salt. This mix is your dry base. In a larger bowl, beat the softened butter with the sugar. Mix until it's light and fluffy. This should take about 3-4 minutes. Now, add in the eggs one at a time. Ensure each egg mixes well before adding the next. Finally, stir in the vanilla extract and lemon zest. This adds a lovely flavor to your cake. - Alternate adding dry ingredients and sour cream. - Fold in blueberries gently. Now it's time to bring everything together. Begin adding your dry mix to the wet ingredients. Alternate this with the sour cream. Start and end with the flour mix. This keeps your cake light. After mixing, gently fold in the blueberries using a spatula. Be careful not to crush them. You want those juicy pockets of blueberries. - Pour batter into baking pan. - Bake for 35-40 minutes. - Cool before dusting with powdered sugar. Pour the batter into your prepared pan. Spread it evenly with a spatula. Then, bake in your preheated oven for about 35-40 minutes. Check for doneness with a toothpick. It should come out clean with a few moist crumbs. After baking, let the cake cool for about 10 minutes in the pan. Then, transfer it to a wire rack. Once cooled, you can dust the top with powdered sugar for a nice touch. Enjoy your Rich Buttery Blueberry Breakfast Cake! For the complete details, refer to the Full Recipe. To get the right texture, avoid overmixing the batter. Overmixing makes the cake dense. Remember to use room temperature ingredients. They mix better and help the cake rise nicely. Consider adding vanilla bean paste for more flavor depth. It gives a rich taste that makes the cake special. You can also experiment with lemon zest variations. A hint of lemon brightens the overall flavor. For a beautiful presentation, serve with fresh blueberries or a mint garnish. This adds color and freshness to your slices. Use decorative plates for serving. They make the dish look even more inviting. For the complete recipe, check the Full Recipe section. {{image_4}} You can switch blueberries for raspberries or blackberries. These fruits add fun flavors. You might also make a mixed berry breakfast cake. This gives you a colorful treat that is full of taste. Try using any combination of berries you enjoy. The cake will still be rich and buttery. If you want a gluten-free cake, use almond flour. It works well and keeps the cake moist. For those avoiding dairy, use coconut oil instead of butter. This change keeps the cake rich while meeting dietary needs. You can still enjoy a delicious treat without the usual ingredients. Add warmth to your cake with spices like cinnamon or nutmeg. These spices create a cozy vibe, perfect for breakfast. You can also mix in white chocolate chips for extra richness. They melt into the cake, giving you sweet pockets of flavor. Experiment with these ideas to find your favorite twist! You can keep the Rich Buttery Blueberry Breakfast Cake at room temperature for up to 3 days. Make sure to cover it well to keep moisture in. This will help keep the cake soft and tasty. For longer storage, refrigerate the cake for up to a week. If you want to save it even longer, freeze slices for up to 3 months. Wrap each slice in plastic wrap, then place it in a freezer bag. This keeps the cake fresh and ready for when you want a quick treat. To enjoy the cake warm, pop a slice in the microwave for a few seconds. This brings back the rich buttery flavor. However, I find it best served at room temperature. The taste and texture shine through when it's not too hot or too cold. To make a gluten-free version, use gluten-free flour blends. These blends work well in baked goods. They mimic regular flour while keeping your cake light and fluffy. Just replace the all-purpose flour with the blend in the recipe. Yes, you can use frozen blueberries. Just make sure they are thawed and drained. This step helps prevent excess moisture in your cake. It also keeps your cake from becoming too soggy. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean with a few moist crumbs, it's ready. This ensures you have a perfectly baked breakfast cake. Yes, you can make this cake ahead of time. It stores well in the refrigerator for up to a week. You can also freeze it for up to three months. Thaw it in the fridge when you're ready to enjoy it again. Check out the Full Recipe for more details! This post shared how to make a rich, buttery blueberry breakfast cake. We covered key ingredients, baking steps, and how to enhance the flavor. Remember not to overmix for the best texture. Feel free to swap out fruits or adjust for dietary needs. This cake is not just tasty but also easy to store and reheat. Whether serving fresh or putting your twist on it, enjoy your baking!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a breakfast treat that bursts with flavor? My Rich Buttery Blueberry Breakfast Cake combines simple ingredients into a delightful cake that’s perfect for any morning. Imagine soft, fluffy cake filled with juicy blueberries and a touch of lemon zest. Follow my easy steps, and you’ll have a fantastic dish to impress family and friends. Let’s dive in and make this tasty treat together!

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Ingredients

Main Ingredients

– 2 cups all-purpose flour

– 1 cup unsalted butter

– 1 cup granulated sugar

– 2 large eggs

– 2 cups fresh blueberries

Baking Essentials

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

Optional Enhancements

– 1/2 cup sour cream

– Zest of 1 large lemon

– Powdered sugar for dusting

When I make this rich buttery blueberry breakfast cake, I start with fresh, high-quality ingredients. Using 2 cups of all-purpose flour gives the cake structure. One cup of unsalted butter adds richness and moisture. Granulated sugar sweetens the cake perfectly. I always use two large eggs, as they help bind the ingredients well.

The blueberries are the star of this recipe. I prefer fresh blueberries, but thawed and drained frozen ones work too. For baking, I add 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the mix. These baking essentials ensure the cake rises beautifully.

Optional enhancements can take this cake over the top. I often include 1/2 cup of sour cream to add creaminess. The zest of one large lemon brightens the flavor, making it even more delightful. Finally, dusting the cake with powdered sugar gives it a lovely finish.

You can find the full recipe to guide you through baking this delicious cake.

Step-by-Step Instructions

Preparation

– Preheat oven to 350°F (175°C).

– Grease and flour the baking pan.

Start by preparing your baking pan. I like to use a 9×13 inch pan. This size helps the cake bake evenly. Greasing and flouring the pan stops the cake from sticking.

Mixing Ingredients

– Combine dry ingredients.

– Beat butter and sugar until fluffy.

– Add eggs, vanilla extract, and lemon zest.

Next, grab a medium bowl. In this bowl, whisk together the flour, baking powder, baking soda, and salt. This mix is your dry base. In a larger bowl, beat the softened butter with the sugar. Mix until it’s light and fluffy. This should take about 3-4 minutes. Now, add in the eggs one at a time. Ensure each egg mixes well before adding the next. Finally, stir in the vanilla extract and lemon zest. This adds a lovely flavor to your cake.

Combining Mixtures

– Alternate adding dry ingredients and sour cream.

– Fold in blueberries gently.

Now it’s time to bring everything together. Begin adding your dry mix to the wet ingredients. Alternate this with the sour cream. Start and end with the flour mix. This keeps your cake light. After mixing, gently fold in the blueberries using a spatula. Be careful not to crush them. You want those juicy pockets of blueberries.

Baking and Cooling

– Pour batter into baking pan.

– Bake for 35-40 minutes.

– Cool before dusting with powdered sugar.

Pour the batter into your prepared pan. Spread it evenly with a spatula. Then, bake in your preheated oven for about 35-40 minutes. Check for doneness with a toothpick. It should come out clean with a few moist crumbs. After baking, let the cake cool for about 10 minutes in the pan. Then, transfer it to a wire rack. Once cooled, you can dust the top with powdered sugar for a nice touch. Enjoy your Rich Buttery Blueberry Breakfast Cake! For the complete details, refer to the Full Recipe.

Tips & Tricks

Achieving the Perfect Texture

To get the right texture, avoid overmixing the batter. Overmixing makes the cake dense. Remember to use room temperature ingredients. They mix better and help the cake rise nicely.

Boosting Flavor

Consider adding vanilla bean paste for more flavor depth. It gives a rich taste that makes the cake special. You can also experiment with lemon zest variations. A hint of lemon brightens the overall flavor.

Presentation Enhancement

For a beautiful presentation, serve with fresh blueberries or a mint garnish. This adds color and freshness to your slices. Use decorative plates for serving. They make the dish look even more inviting.

For the complete recipe, check the Full Recipe section.

Variations

Fruit Alternatives

You can switch blueberries for raspberries or blackberries. These fruits add fun flavors. You might also make a mixed berry breakfast cake. This gives you a colorful treat that is full of taste. Try using any combination of berries you enjoy. The cake will still be rich and buttery.

Dietary Adjustments

If you want a gluten-free cake, use almond flour. It works well and keeps the cake moist. For those avoiding dairy, use coconut oil instead of butter. This change keeps the cake rich while meeting dietary needs. You can still enjoy a delicious treat without the usual ingredients.

Flavor Combinations

Add warmth to your cake with spices like cinnamon or nutmeg. These spices create a cozy vibe, perfect for breakfast. You can also mix in white chocolate chips for extra richness. They melt into the cake, giving you sweet pockets of flavor. Experiment with these ideas to find your favorite twist!

Storage Info

Short-term Storage

You can keep the Rich Buttery Blueberry Breakfast Cake at room temperature for up to 3 days. Make sure to cover it well to keep moisture in. This will help keep the cake soft and tasty.

Long-term Storage

For longer storage, refrigerate the cake for up to a week. If you want to save it even longer, freeze slices for up to 3 months. Wrap each slice in plastic wrap, then place it in a freezer bag. This keeps the cake fresh and ready for when you want a quick treat.

Reheating Tips

To enjoy the cake warm, pop a slice in the microwave for a few seconds. This brings back the rich buttery flavor. However, I find it best served at room temperature. The taste and texture shine through when it’s not too hot or too cold.

FAQs

How do I make a gluten-free version of Rich Buttery Blueberry Breakfast Cake?

To make a gluten-free version, use gluten-free flour blends. These blends work well in baked goods. They mimic regular flour while keeping your cake light and fluffy. Just replace the all-purpose flour with the blend in the recipe.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure they are thawed and drained. This step helps prevent excess moisture in your cake. It also keeps your cake from becoming too soggy.

How do I know when the cake is done baking?

To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean with a few moist crumbs, it’s ready. This ensures you have a perfectly baked breakfast cake.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It stores well in the refrigerator for up to a week. You can also freeze it for up to three months. Thaw it in the fridge when you’re ready to enjoy it again. Check out the Full Recipe for more details!

This post shared how to make a rich, buttery blueberry breakfast cake. We covered key ingredients, baking steps, and how to enhance the flavor. Remember not to overmix for the best texture. Feel free to swap out fruits or adjust for dietary needs. This cake is not just tasty but also easy to store and reheat. Whether serving fresh or putting your twist on it, enjoy your baking!

- 2 cups all-purpose flour - 1 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 2 cups fresh blueberries - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup sour cream - Zest of 1 large lemon - Powdered sugar for dusting When I make this rich buttery blueberry breakfast cake, I start with fresh, high-quality ingredients. Using 2 cups of all-purpose flour gives the cake structure. One cup of unsalted butter adds richness and moisture. Granulated sugar sweetens the cake perfectly. I always use two large eggs, as they help bind the ingredients well. The blueberries are the star of this recipe. I prefer fresh blueberries, but thawed and drained frozen ones work too. For baking, I add 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the mix. These baking essentials ensure the cake rises beautifully. Optional enhancements can take this cake over the top. I often include 1/2 cup of sour cream to add creaminess. The zest of one large lemon brightens the flavor, making it even more delightful. Finally, dusting the cake with powdered sugar gives it a lovely finish. You can find the full recipe to guide you through baking this delicious cake. - Preheat oven to 350°F (175°C). - Grease and flour the baking pan. Start by preparing your baking pan. I like to use a 9x13 inch pan. This size helps the cake bake evenly. Greasing and flouring the pan stops the cake from sticking. - Combine dry ingredients. - Beat butter and sugar until fluffy. - Add eggs, vanilla extract, and lemon zest. Next, grab a medium bowl. In this bowl, whisk together the flour, baking powder, baking soda, and salt. This mix is your dry base. In a larger bowl, beat the softened butter with the sugar. Mix until it's light and fluffy. This should take about 3-4 minutes. Now, add in the eggs one at a time. Ensure each egg mixes well before adding the next. Finally, stir in the vanilla extract and lemon zest. This adds a lovely flavor to your cake. - Alternate adding dry ingredients and sour cream. - Fold in blueberries gently. Now it's time to bring everything together. Begin adding your dry mix to the wet ingredients. Alternate this with the sour cream. Start and end with the flour mix. This keeps your cake light. After mixing, gently fold in the blueberries using a spatula. Be careful not to crush them. You want those juicy pockets of blueberries. - Pour batter into baking pan. - Bake for 35-40 minutes. - Cool before dusting with powdered sugar. Pour the batter into your prepared pan. Spread it evenly with a spatula. Then, bake in your preheated oven for about 35-40 minutes. Check for doneness with a toothpick. It should come out clean with a few moist crumbs. After baking, let the cake cool for about 10 minutes in the pan. Then, transfer it to a wire rack. Once cooled, you can dust the top with powdered sugar for a nice touch. Enjoy your Rich Buttery Blueberry Breakfast Cake! For the complete details, refer to the Full Recipe. To get the right texture, avoid overmixing the batter. Overmixing makes the cake dense. Remember to use room temperature ingredients. They mix better and help the cake rise nicely. Consider adding vanilla bean paste for more flavor depth. It gives a rich taste that makes the cake special. You can also experiment with lemon zest variations. A hint of lemon brightens the overall flavor. For a beautiful presentation, serve with fresh blueberries or a mint garnish. This adds color and freshness to your slices. Use decorative plates for serving. They make the dish look even more inviting. For the complete recipe, check the Full Recipe section. {{image_4}} You can switch blueberries for raspberries or blackberries. These fruits add fun flavors. You might also make a mixed berry breakfast cake. This gives you a colorful treat that is full of taste. Try using any combination of berries you enjoy. The cake will still be rich and buttery. If you want a gluten-free cake, use almond flour. It works well and keeps the cake moist. For those avoiding dairy, use coconut oil instead of butter. This change keeps the cake rich while meeting dietary needs. You can still enjoy a delicious treat without the usual ingredients. Add warmth to your cake with spices like cinnamon or nutmeg. These spices create a cozy vibe, perfect for breakfast. You can also mix in white chocolate chips for extra richness. They melt into the cake, giving you sweet pockets of flavor. Experiment with these ideas to find your favorite twist! You can keep the Rich Buttery Blueberry Breakfast Cake at room temperature for up to 3 days. Make sure to cover it well to keep moisture in. This will help keep the cake soft and tasty. For longer storage, refrigerate the cake for up to a week. If you want to save it even longer, freeze slices for up to 3 months. Wrap each slice in plastic wrap, then place it in a freezer bag. This keeps the cake fresh and ready for when you want a quick treat. To enjoy the cake warm, pop a slice in the microwave for a few seconds. This brings back the rich buttery flavor. However, I find it best served at room temperature. The taste and texture shine through when it's not too hot or too cold. To make a gluten-free version, use gluten-free flour blends. These blends work well in baked goods. They mimic regular flour while keeping your cake light and fluffy. Just replace the all-purpose flour with the blend in the recipe. Yes, you can use frozen blueberries. Just make sure they are thawed and drained. This step helps prevent excess moisture in your cake. It also keeps your cake from becoming too soggy. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean with a few moist crumbs, it's ready. This ensures you have a perfectly baked breakfast cake. Yes, you can make this cake ahead of time. It stores well in the refrigerator for up to a week. You can also freeze it for up to three months. Thaw it in the fridge when you're ready to enjoy it again. Check out the Full Recipe for more details! This post shared how to make a rich, buttery blueberry breakfast cake. We covered key ingredients, baking steps, and how to enhance the flavor. Remember not to overmix for the best texture. Feel free to swap out fruits or adjust for dietary needs. This cake is not just tasty but also easy to store and reheat. Whether serving fresh or putting your twist on it, enjoy your baking!

Rich Buttery Blueberry Breakfast Cake

Indulge in this luscious buttery blueberry breakfast cake that will elevate your mornings! With its tender crumb and bursts of juicy blueberries, this easy recipe will become a favorite for brunch or any occasion. Using simple ingredients, it's a breeze to prepare and bake to perfection in just 40 minutes. Ready to impress your family and friends? Click through to discover the full recipe and tips for a stunning presentation!
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup sour cream, at room temperature

2 cups fresh blueberries (or frozen, if necessary, but thawed and drained)

Zest of 1 large lemon

Powdered sugar, for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside this dry mixture for later use.

      In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.

        Add the eggs to the butter mixture, one at a time, ensuring to mix well after each addition. Incorporate the vanilla extract and lemon zest, blending until everything is well mixed.

          Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just incorporated to avoid overmixing.

            Carefully fold in the blueberries using a spatula, taking care not to break them apart. The mixture should have visible pockets of blueberries throughout.

              Pour the prepared batter into the greased and floured baking pan, using a spatula to spread it out evenly.

                Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few moist crumbs attached.

                  Allow the cake to cool in the pan for about 10 minutes. After this, gently transfer it to a wire rack to cool completely to room temperature.

                    Once the cake is cooled, lightly dust the top with powdered sugar if desired for an elegant presentation before slicing and serving.

                      - Prep Time: 15 minutes

                        - Total Time: 1 hour

                          - Servings: 12

                            Presentation Tips: Serve individual slices on charming plates and consider garnishing with fresh blueberries or a sprig of mint for an appealing touch!

                              WANT TO SAVE THIS RECIPE?