Foods And Drinks

I swear this recipe is what breakfast dreams are made of!


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups fresh blueberries (use frozen without thawing, if necessary)


Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.Whisk together flour, baking powder, and salt in a medium bowl.In a larger bowl, cream the softened butter and sugar until light and fluffy.Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.Variations & Tips:Feel free to swap blueberries with raspberries or blackberries.Add a streusel topping with cinnamon and brown sugar for extra crunch.For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.Toss frozen berries in a bit of flour to prevent sinking and color bleeding.This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So go ahead, preheat your oven, and get ready to indulge in the magic of blueberries!


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