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To make this rich buttery blueberry breakfast cake, you will need the following 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 - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1/2 cup sour cream - 2 cups fresh blueberries (or frozen, if necessary) - Zest of 1 lemon - Powdered sugar for dusting (optional) These ingredients create a soft, moist cake full of juicy blueberries. The butter adds richness, while the sour cream keeps it tender. The lemon zest gives a bright note that balances the sweetness. Using fresh blueberries is best, but frozen ones work too if you can’t find fresh. Just remember to thaw and drain them first. This recipe is simple, yet the results are impressive. For the full details, check the full recipe above. 1. Preheat your oven to 350°F (175°C). 2. Grease and flour a 9x13 inch baking pan. This helps the cake come out easily. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for later. 4. In a large bowl, beat the softened butter and granulated sugar. Mix until light and fluffy, about 3-4 minutes. 1. Now, add the eggs one at a time. Mix well after each egg goes in. 2. Stir in the vanilla extract and lemon zest for a bright flavor. 3. Gradually mix in the dry ingredients with the wet mixture. Alternate with the sour cream. Start and end with the flour mixture. Mix until just combined. 4. Gently fold in the blueberries. Be careful not to break them apart. 1. Pour the batter into the prepared baking pan. Spread it evenly. 2. Bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, it's ready. 3. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 4. Once cooled, you can dust it with powdered sugar if you like. Enjoy your rich buttery blueberry breakfast cake! For the full recipe, refer to the beginning of this article. To ensure the perfect rise in your cake, remember a few key steps. First, always preheat your oven. A hot oven helps the cake rise evenly. Second, use room temperature ingredients. This includes butter and eggs. Mixing these will create a light batter. Avoiding overmixing is also crucial. When you mix the flour into the wet ingredients, do it gently. Overmixing can lead to a tough cake. Stop mixing as soon as you see no dry flour. If you need dairy-free options, replace the butter with a plant-based butter. You can also use almond milk instead of sour cream. These swaps keep the cake rich and tasty. For gluten-free alternatives, use a 1:1 gluten-free flour blend. Make sure it has xanthan gum in it. This will help your cake hold together and rise well. This breakfast cake pairs wonderfully with fresh fruit. Try serving it with sliced strawberries or a dollop of yogurt. A sprinkle of cinnamon adds a nice touch as well. When it comes to serving, warm cake tastes best. However, cooled cake holds its shape better for slicing. Try both ways to see what you like more. Enjoy it fresh or save a slice for later! {{image_2}} You can switch up the flavors in your cake easily. Adding nuts gives it a nice crunch. Try walnuts or pecans for a rich taste. You can also add other fruits. Raspberries or peaches blend well with blueberries. For a lemon blueberry twist, add more lemon zest or juice. The lemon brightens the flavors. It adds a fresh taste that pairs well with blueberries. You can also replace some blueberries with lemon slices for a fun look. Choosing the right frosting can make your cake shine. Cream cheese frosting works great. It adds a tangy taste that matches the sweetness. A simple vanilla buttercream is also a good choice. It keeps the focus on the blueberries. You might like a glaze instead of frosting. A lemon glaze adds moisture and flavor. Mix powdered sugar with lemon juice for a quick glaze. You can drizzle it over the cake when it cools. You can adapt this recipe for different diets. For a vegan version, use plant-based butter and eggs. Replace eggs with applesauce or flaxseed. This keeps the texture just right. If you're looking for low-sugar options, try using less sugar or a sugar substitute. Applesauce can also take the place of some sugar. This keeps the cake moist while cutting calories. For more ways to enjoy this recipe, check out the Full Recipe. To keep your rich buttery blueberry breakfast cake moist, store it in an airtight container. This method locks in the cake's moisture, making each slice soft and fluffy. You can also wrap it tightly in plastic wrap before placing it in the container. The cake lasts about 3 to 5 days at room temperature. If you live in a humid area, keep it in the fridge to extend freshness. To freeze the cake properly, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double layer protects the cake from freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, move the cake to the fridge overnight to thaw. For quicker thawing, leave it at room temperature for a few hours. To reheat slices, the best way is to use the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them with foil. Heat for about 10 minutes. If you prefer the microwave, place a slice on a microwave-safe plate. Heat it for about 15 to 20 seconds. The oven gives a better texture, while the microwave is faster. Enjoy your warm cake! How to tell when the cake is done baking? You can tell when the cake is done by checking the center. Insert a toothpick into the middle. If it comes out clean or with a few moist crumbs, the cake is ready. Look for a golden top and slight pulling away from the edges of the pan. Can I use frozen blueberries? Yes, you can use frozen blueberries. They work well in this recipe. Just fold them in still frozen. This will help keep the cake moist. You might see some color bleed, but it’s all good. What is the best way to serve this cake? Serve the cake warm or at room temperature. You can dust it with powdered sugar for a nice touch. It pairs well with coffee or tea. You can also add whipped cream or yogurt on the side for extra fun. How long can I keep the cake in the fridge? You can keep the cake in the fridge for about five days. Store it in an airtight container to keep it fresh. If you notice any dryness, you can add a slice of bread to the container to help retain moisture. Can I freeze leftover cake? Yes, you can freeze leftover cake. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. It can last for up to three months in the freezer. What if my cake doesn’t rise? If your cake doesn’t rise, check your baking powder and baking soda. They should be fresh and active. Also, be careful not to overmix the batter. This can lead to a dense cake. How to fix a dry cake? To fix a dry cake, you can add a simple syrup. Mix equal parts sugar and water, then heat until the sugar dissolves. Brush this syrup over the cooled cake. It adds moisture and sweetness. You can also serve it with whipped cream or a fruit compote for extra moisture. You now have all the steps to make a great blueberry cake. From picking the right ingredients to tips for perfect baking, this guide covers it all. Remember, small changes can lead to big results, like trying gluten-free flour or adding nuts. Enjoy serving it warm or with your favorite frosting. You can store it for days or freeze it for later. Happy baking! You have everything you need for a delicious treat.

Rich Buttery Blueberry Breakfast Cake

Indulge in the flavors of summer with this rich buttery blueberry breakfast cake! This delicious recipe combines fresh blueberries and a hint of lemon, creating a moist and delightful treat perfect for breakfast or brunch. With easy-to-follow steps, you'll have a delightful cake ready in just over an hour. Don't miss out on this tasty dish—click through to explore the full recipe and start baking your new favorite morning delight today!
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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

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

2 cups fresh blueberries (or frozen, if necessary)

Zest of 1 lemon

Powdered sugar for dusting (optional)

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest.

          Gradually mix in the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.

            Gently fold in the blueberries, being careful not to break them apart.

              Pour the batter into the prepared baking pan and spread evenly.

                Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Once cooled, dust with powdered sugar if desired before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12