Get ready to revolutionize your morning routine with the most irresistible blueberry breakfast sensation that will make your taste buds dance and your family beg for seconds! This isn't just another breakfast recipe - it's a culinary adventure that combines the sweet burst of fresh blueberries with a perfectly tender, moist cake that melts in your mouth. Whether you're a breakfast enthusiast or someone who struggles to get excited about the first meal of the day, this "Breakfast at Blueberry Hill" will be your new secret weapon to starting the day with pure deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups fresh blueberries
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a medium bowl, wash and gently pat dry the fresh blueberries. Set aside a small portion for garnishing later.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, using an electric mixer or whisk. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix which can result in tough baked goods.
- Gently fold in most of the blueberries, reserving some for topping, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining blueberries on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10-15 minutes before cutting into squares.
- Serve warm, optionally dusted with powdered sugar or topped with additional fresh blueberries and a dollop of whipped cream.
Tips
- Use fresh, ripe blueberries for the most intense flavor - frozen berries can work in a pinch, but nothing beats fresh!
- Don't overmix the batter - this is the key to keeping your breakfast cake light and tender. Mix just until ingredients are combined.
- For extra richness, use room temperature eggs and butter, which blend more smoothly and create a more consistent texture.
- To prevent blueberries from sinking to the bottom, lightly coat them in a tablespoon of flour before folding into the batter.
- Let the cake cool slightly before cutting to help it set and make serving easier.
- For a gourmet touch, try adding a hint of lemon zest to the batter or a sprinkle of cinnamon on top.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 525kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
