Breakfast cake idea: Moist Blueberry Cake

A morning cake with blueberries sets right the tone for the day ahead. These cakes, the classic one and the lemon variant, can be made in advance and are perfect for the days when you don’t have the time to make yourself a full-course breakfast. You could have it with your tea. Or you could simply pack a slice or two in your kids’ tiffin boxes or your own lunch box! They are delicious and refreshing.

Lemon Blueberry Breakfast Cake

A moist blueberry cake for breakfast gives you a sweet start to the long day ahead. The speciality of this recipe is that we are going to use whole milk for the added richness and extra moisture. You will love it and your kids will love you when you pack a delightful cake like this in their lunchbox.

Ingredients

• 280 gm all-purpose flour (plus extra for dusting the pan)
• 300 gm granulated sugar for the cake + 180 gm powdered sugar for the lemon glaze
• 2 large eggs
• 120 gm canola oil
• 120 gm sour cream
• 1 tsp vanilla extract
• 2 tsp lemon zest, grated
• 1 tbsp fresh lemon juice
• 1/2 tsp baking soda
• 3/4 tsp salt
• 170 gm fresh blueberries

• 45 ml whole milk
• 1 tbsp fresh lemon juice
• 1/4 tsp salt

Method

1. Preheat your oven to 175°C. Grease a 9x5-inch loaf pan with butter and dust it lightly with flour, tapping out the excess.
2. In a large mixing bowl, combine the eggs, flour, sugar, oil, sour cream, vanilla, lemon zest, lemon juice, baking soda, and 1/2 teaspoon of salt. Use a hand mixer on medium-low speed to blend the ingredients into a smooth, creamy batter, about two minutes.
3. Gently fold the blueberries into the batter, ensuring even distribution without crushing them.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 20 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely, approximately two hours.
6. In a medium bowl, whisk together the powdered sugar, milk, lemon juice, and the remaining 1/4 teaspoon of salt until smooth and glossy.
7. Pour the glaze evenly over the cooled cake, allowing it to drip down the sides for a beautiful finish.
8. Sprinkle additional lemon zest over the glaze for a decorative and fragrant touch. Slice and enjoy with your favorite morning beverage!

Classic Blueberry Crumble Cake

Choose ripe, plump blueberries for this cake recipe. This recipe will help you achieve a cake that is soft and has a buttery base. The bursts of blueberry make it a joyful cake to be had alone or shared with friends.

Ingredients

• 250 gm all-purpose flour for the cake + 100 gm all-purpose flour for the topping
• 200 gm granulated sugar for the cake + 75 gm granulated sugar for the topping
• 100 gm unsalted butter, softened for the cake + 50 gm unsalted butter, chilled and cubed for the crumble topping
• 120 ml whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest, grated
• 2 tsp baking powder
• 1/2 tsp salt
• 200 gm fresh blueberries

• 1/4 tsp ground cinnamon

Method

1. Preheat your oven to 180°C. Grease a 9-inch round cake pan with butter and line it with parchment paper for easy release.
2. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
4. Gently fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
5. In a medium bowl, mix the flour, sugar, and cinnamon. Add the cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
6. Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the crumble topping generously over the batter.
7. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for an extra touch of sweetness.
9. Slice the cake into wedges and serve it warm or at room temperature. Pair with coffee, tea, or even a dollop of whipped cream for an indulgent treat!