# **Blueberry Breakfast Cake: A Soft, Fluffy, and Berry-Loaded Delight**
## **🍰 Introduction**
This **Blueberry Breakfast Cake** is a tender, moist, and lightly sweetened treat, bursting with juicy blueberries in every bite. Perfect for a cozy morning or an afternoon coffee break, this cake is incredibly easy to make and brings a touch of homemade comfort to your day.
With a delicate crumb and a hint of vanilla, this cake is versatile—enjoy it warm with a dollop of yogurt or as a sweet snack any time. Plus, blueberries add a nutritious boost, making it a somewhat guilt-free indulgence!
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## **📜 A Brief History of Breakfast Cakes**
Breakfast cakes have been a staple in many cultures for centuries. Early versions were simple, sweetened breads or quick cakes made with seasonal fruits. The concept evolved with the availability of baking powder and sugar, leading to lighter, fluffier cakes like this one.
Blueberries, native to North America, became a popular addition to baked goods in the 19th century. Their natural sweetness and health benefits made them a favorite in muffins, pancakes, and cakes.
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## **🫐🍞 Benefits of Blueberries in Baking**
– **Rich in Antioxidants** – Blueberries help fight inflammation.
– **High in Fiber** – Promotes digestion and keeps you full longer.
– **Low in Calories** – A healthier way to satisfy a sweet craving.
– **Natural Sweetness** – Reduces the need for excess sugar.
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## **📝 Ingredients**
*(Makes a 9-inch round or 8×8-inch square cake)*
### **Dry Ingredients:**
– 1 ½ cups (190g) all-purpose flour
– ½ cup (100g) granulated sugar
– 2 tsp baking powder
– ¼ tsp salt
– Zest of 1 lemon (optional, for brightness)
### **Wet Ingredients:**
– ½ cup (120ml) milk (or buttermilk for extra tenderness)
– 1 large egg
– ¼ cup (60g) unsalted butter, melted (or vegetable oil)
– 1 tsp vanilla extract
### **Add-Ins:**
– 1 ½ cups (200g) fresh blueberries (or frozen, unthawed)
– 1 tbsp flour (to coat berries, preventing sinking)
### **Topping (Optional):**
– 1 tbsp turbinado sugar (for crunch)
– Powdered sugar (for dusting)
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## **👩🍳 Step-by-Step Instructions**
### **1. Prep & Preheat**
– Preheat oven to **350°F (175°C)**.
– Grease and line an **8×8-inch square pan or 9-inch round pan** with parchment paper.
### **2. Mix Dry Ingredients**
– In a bowl, whisk together **flour, sugar, baking powder, salt, and lemon zest**.
### **3. Combine Wet Ingredients**
– In another bowl, whisk **milk, egg, melted butter, and vanilla**.
### **4. Fold Together**
– Gently mix wet ingredients into dry ingredients until **just combined** (do not overmix).
### **5. Coat Blueberries**
– Toss blueberries with **1 tbsp flour** to prevent sinking.
– Fold **¾ of the berries** into the batter.
### **6. Bake**
– Pour batter into the pan.
– Scatter remaining blueberries on top.
– Sprinkle with **turbinado sugar** (optional).
– Bake for **35-40 minutes** until a toothpick comes out clean.
### **7. Cool & Serve**
– Let cool for **10 minutes** before slicing.
– Serve warm with **yogurt, whipped cream, or coffee!**
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## **💡 Pro Tips for the Best Cake**
✔ **Use buttermilk** for extra tenderness.
✔ **Don’t overmix**—this keeps the cake fluffy.
✔ **Frozen berries?** Keep them frozen to avoid color bleed.
✔ **Double the recipe** for a larger crowd!
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## **🍽️ Nutrition Per Serving (1 slice)**
– Calories: ~180
– Carbs: 28g
– Protein: 3g
– Fat: 6g
– Fiber: 1g
– Sugar: 14g
*(Nutrition may vary based on ingredients used.)*
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## **💖 Why Blueberry Lovers Adore This Cake**
– **Perfect texture** – Soft, moist, and fluffy.
– **Berry-packed** – Every bite has juicy blueberries.
– **Quick & easy** – Ready in under an hour!
– **Versatile** – Great for breakfast, brunch, or dessert.
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## **🎉 Conclusion**
This **Blueberry Breakfast Cake** is a must-try for anyone who loves a tender, fruity treat. Whether you enjoy it fresh out of the oven or as a midday snack, its simplicity and deliciousness make it a winner.
**🥄 Bake it today and share the joy with fellow blueberry lovers!**
Would you like any variations, like adding nuts or a streusel topping? 😊