{"id":929,"date":"2026-01-24T00:53:19","date_gmt":"2026-01-24T00:53:19","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=929"},"modified":"2026-01-24T00:53:19","modified_gmt":"2026-01-24T00:53:19","slug":"blueberry-breakfast-cake","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=929","title":{"rendered":"Blueberry Breakfast Cake"},"content":{"rendered":"<h2>Blueberry Breakfast Cake (Soft, Moist &amp; Perfect for Mornings)<\/h2>\n<p>&nbsp;<\/p>\n<p>This blueberry breakfast cake is soft, lightly sweet, and bursting with juicy blueberries. It\u2019s the kind of cake that feels special but still totally acceptable to eat with your morning coffee or tea. Not too sweet, not too heavy\u2014just cozy, comforting, and perfect for slow mornings or brunch.<\/p>\n<h3>Why You\u2019ll Love This Recipe<\/h3>\n<ul>\n<li>Lightly sweet (not dessert-sweet)<\/li>\n<li>Soft, tender crumb<\/li>\n<li>Loaded with fresh blueberries<\/li>\n<li>Easy to make with simple ingredients<\/li>\n<li>Perfect for breakfast, brunch, or snack time<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<h3>For the Cake:<\/h3>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bd cup granulated sugar<\/li>\n<li>\u00bd cup brown sugar<\/li>\n<li>\u00bd cup unsalted butter, melted and slightly cooled<\/li>\n<li>2 large eggs (room temperature)<\/li>\n<li>1 cup milk or buttermilk<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\u00bd\u20132 cups fresh or frozen blueberries<\/li>\n<\/ul>\n<h3>Optional Topping:<\/h3>\n<ul>\n<li>2 tablespoons granulated sugar (for sprinkling)<\/li>\n<li>Zest of 1 lemon (optional but )<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>1. Preheat &amp; Prep<\/h3>\n<p>Preheat your oven to <strong>175\u00b0C (350\u00b0F)<\/strong>.<br \/>\nGrease a 9-inch round pan or line it with parchment paper.<\/p>\n<h3>2. Mix Dry Ingredients<\/h3>\n<p>In a large bowl, whisk together:<\/p>\n<ul>\n<li>Flour<\/li>\n<li>Baking powder<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Set aside.<\/p>\n<h3>3. Mix Wet Ingredients<\/h3>\n<p>In another bowl, whisk:<\/p>\n<ul>\n<li>Granulated sugar<\/li>\n<li>Brown sugar<\/li>\n<li>Melted butter<\/li>\n<\/ul>\n<p>Add the eggs, milk, and vanilla extract. Mix until smooth and well combined.<\/p>\n<h3>4. Combine<\/h3>\n<p>Slowly add the dry ingredients to the wet mixture.<br \/>\nMix gently\u2014<strong>don\u2019t overmix<\/strong>, just until everything comes together.<\/p>\n<h3>5. Add Blueberries<\/h3>\n<p>Toss the blueberries with <strong>1 tablespoon of flour<\/strong> (this prevents them from sinking).<br \/>\nFold them gently into the batter.<\/p>\n<h3>6. Bake<\/h3>\n<p>Pour the batter into the prepared pan.<br \/>\nSprinkle the top with sugar (and lemon zest if using).<\/p>\n<p>Bake for <strong>40\u201345 minutes<\/strong>, or until:<\/p>\n<ul>\n<li>The top is golden<\/li>\n<li>A toothpick inserted comes out clean<\/li>\n<\/ul>\n<h3>7. Cool &amp; Serve<\/h3>\n<p>Let the cake cool for at least <strong>15 minutes<\/strong> before slicing.<br \/>\nServe warm or at room temperature.<\/p>\n<h2>Tips for the Best Blueberry Breakfast Cake<\/h2>\n<ul>\n<li><strong>Frozen blueberries?<\/strong> Don\u2019t thaw them\u2014add straight to the batter.<\/li>\n<li><strong>Want it extra moist?<\/strong> Use buttermilk instead of milk.<\/li>\n<li><strong>Less sweet?<\/strong> Reduce sugar by 2\u20133 tablespoons.<\/li>\n<li><strong>More texture?<\/strong> Add sliced almonds or a light crumble topping.<\/li>\n<\/ul>\n<h2>How to Store<\/h2>\n<ul>\n<li>Room temperature: 1\u20132 days (covered)<\/li>\n<li>Fridge: up to 5 days<\/li>\n<li>Freezer: slice and freeze for up to 2 months<\/li>\n<\/ul>\n<h2>Perfect For:<\/h2>\n<ul>\n<li>Breakfast with coffee<\/li>\n<li>Brunch spreads<\/li>\n<li>Meal prep mornings<\/li>\n<li>Light dessert when you don\u2019t want something heavy<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blueberry Breakfast Cake (Soft, Moist &amp; Perfect for Mornings) &nbsp; This blueberry breakfast cake is soft, lightly sweet, and bursting&hellip;<\/p>\n","protected":false},"author":1,"featured_media":930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=929"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/929\/revisions"}],"predecessor-version":[{"id":931,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/929\/revisions\/931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/930"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}