Imagine a leisurely morning where the sweet aroma of blueberries and a tender cake warming in the oven gently nudges you awake. That’s the magic woven into the fabric of a Blueberry Breakfast Cake, a delightful morning treat that intertwines simplicity with the rustic charm of Midwest kitchens. It’s unclear where the first Blueberry Breakfast Cake came from, but it’s become a beloved dish, particularly during berry season when these tiny fruits are bursting with flavor. One might want to bake this cake to welcome the day with a warm, sweet slice paired with a hot cup of coffee or tea, or perhaps to share a homemade gesture of love with family and friends during a weekend brunch.
This cake, trust me when I say, stands proud on its own, but to make it a part of a larger morning feast, consider serving it with a dollop of Greek yogurt or a drizzle of fresh cream. Personally, I love it with a side of fruit salad featuring seasonal fruits for a refreshing contrast, or with some crispy bacon or breakfast sausage for those who fancy a sweet and savory flavor combination.
Ingredients:
– 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 (frozen can be used, but do not thaw)
Directions:
see next page
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