Our contributor, Tessa Huff, renowned for her exquisite cake designs and innovative recipes, is back with another tempting creation that promises to redefine your morning spread.

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Blueberry Breakfast Cake: A Delectable Start to Your Day

Spring unfurls its vibrant tapestry, inviting us to embrace brighter days and gather with loved ones. It’s the quintessential season for brunching—a delightful ritual often filled with warm friendships, blooming daffodils, an array of pastries, and sparkling mimosas. This cherished tradition perfectly celebrates renewal and the promise of warmer weather. Yet, amidst the Danish pastries, fluffy donuts, and other sweet morning treats, cake often finds itself conspicuously absent from the typical brunch menu. But why should this be the case? Why not elevate your breakfast party with the undeniable charm of a beautifully crafted cake? For those of us who believe a magnificent layer cake is appropriate for virtually any occasion, it’s time to break tradition and wholeheartedly embrace the joy of eating cake for breakfast!

The Dilemma of Pancakes and the Rise of Breakfast Cake

Picture this familiar scenario: You’re making pancakes for a group, a labor of love that often leaves the cook serving hot plates while nibbling on oddly shaped leftovers in the kitchen, or eating alone once everyone else is satisfied. The struggle to serve a crowd simultaneously with perfectly warm, fresh pancakes is real. This delightful Blueberry Breakfast Cake offers an elegant and utterly delicious solution to that age-old breakfast dilemma. Imagine the smiles as everyone at your table savors the comforting, nostalgic flavors of classic blueberry pancakes, all at once, without a single person waiting. It transforms a potentially chaotic breakfast into a shared, harmonious culinary experience, making it the ultimate centerpiece for any spring brunch.

Inspired by Brunch: Crafting a Morning Masterpiece

For this inspired recipe, I embarked on a creative journey, meticulously deconstructing one of my absolute favorite brunch staples: blueberry pancakes. My goal was to capture the essence of those beloved morning flavors and reimagine them into a sophisticated yet comforting dessert that could gracefully stand as a breakfast or brunch item. The result is a cake that artfully blends all the warm, inviting elements we associate with early mornings, leaving you with that delightful, fuzzy feeling of satisfaction all day long. It’s a celebration of simple pleasures transformed into an extraordinary treat.

A Symphony of Flavors: Layers of Delight

Each component of this Blueberry Breakfast Cake has been carefully considered to contribute to a harmonious and unforgettable flavor profile. The foundation is a remarkably tender, blueberry-studded buttermilk cake, infused with a gentle sprinkle of cinnamon that imparts a comforting warmth. Whether you opt for fresh or frozen blueberries, a key tip is to keep them frozen and lightly toss them in flour; this simple step prevents them from sinking to the bottom or “bleeding” into your beautiful cake batter, ensuring each slice is bursting with vibrant fruit. The inspiration for the luscious filling came from those generous pats of melting butter and decadent, ooey-gooey syrup found atop a towering stack of pancakes. My Maple Browned-Butter Filling captures this essence perfectly. The browned butter develops a delightful nutty aroma and complex flavor that pairs exquisitely with the rich sweetness of pure maple syrup. To balance the richness of the buttermilk cake and the indulgent browned-butter filling, the entire creation is elegantly crowned with a light, airy cinnamon whipped cream frosting, offering a refreshing contrast that makes every bite pure bliss.

The Art of Browned Butter: A Culinary Secret

Browned butter, or beurre noisette, is a game-changer in the kitchen. It’s butter that has been gently cooked past its melting point until its milk solids caramelize, transforming into tiny, golden-brown flecks. This process unlocks a depth of flavor—nutty, toasty, and incredibly aromatic—that cannot be achieved with plain melted butter. For this Maple Browned-Butter Filling, it’s the secret ingredient that elevates the entire cake, adding a sophisticated dimension that complements the sweet maple syrup and tangy buttermilk cake beautifully. The careful balance ensures the cake is rich without being overly heavy, inviting you back for another slice.

BLUEBERRY BREAKFAST CAKE: The Ultimate Brunch Recipe

a recipe by Tessa Huff

Ingredients for the Blueberry Buttermilk Cake

3 cups all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
¾ cup buttermilk, at room temperature
2 cups blueberries, frozen (do not thaw)

Instructions for the Blueberry Buttermilk Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare three 8-inch round baking pans by greasing and flouring them, or lining with parchment paper circles.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk well to combine and set aside. In a separate small bowl, gently toss the frozen blueberries with about 1-2 tablespoons of the reserved flour mixture until lightly coated. This prevents them from sinking during baking.
In the bowl of an electric mixer fitted with a paddle attachment, beat the softened unsalted butter on medium-high speed until creamy, about 1-2 minutes.
Gradually add the granulated sugar to the butter, continuing to beat on medium-high speed. Mix until the mixture is light, fluffy, and pale in color, typically 3 to 5 minutes. This creaming process incorporates air, giving the cake a tender crumb.
With the mixer on medium-low speed, add the pure vanilla extract, then crack in the eggs one at a time, beating well after each addition until fully incorporated. After all eggs are in, turn off the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring everything is well combined.
With the mixer on low speed, carefully add approximately half of your dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
While the mixer is still running on low, slowly stream in the buttermilk. Mix until nearly combined.
Add in the remaining dry ingredients and continue to mix on low speed until just combined and no streaks of flour remain. Again, avoid overmixing, as this can lead to a tough cake.
Remove the bowl from the mixer and gently fold in the floured frozen blueberries using your rubber spatula. Be delicate to avoid crushing the blueberries.
Divide the batter evenly among the three prepared cake pans. Place the pans in the preheated oven. Bake for approximately 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean or with only a few moist crumbs attached. For even baking, rotate the pans halfway through the baking time.
Remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Ensure cakes are entirely cool before frosting.

Ingredients for the Maple Browned-Butter Filling

3 cups confectioners’ sugar (powdered sugar), sifted
½ cup unsalted butter
2 tablespoons pure maple syrup (grade A or B for best flavor)
1 teaspoon pure vanilla extract
2-4 tablespoons whole milk (adjust as needed for consistency)

Instructions for the Maple Browned-Butter Filling

Begin by melting the unsalted butter in a medium saucepan over medium-high heat. Continue to cook the butter, stirring frequently to ensure even browning and to prevent burning. The butter will bubble, then foam, and finally, the milk solids will settle to the bottom and turn a rich, amber brown, emitting a wonderfully nutty aroma. This process typically takes about 8-10 minutes. Once the butter achieves this beautiful browned color and distinct fragrance, immediately remove the saucepan from the heat to stop the cooking process. Pour the browned butter into a heatproof bowl to cool slightly. Once the browned butter has cooled to room temperature, stir in the sifted confectioners’ sugar, pure maple syrup, and pure vanilla extract until smooth. Gradually add the milk, one tablespoon at a time, mixing until you achieve your desired consistency—a thick, spreadable filling. Use this delightful filling immediately for assembling your cake, or store it in an airtight container in the refrigerator for up to a week. If refrigerated, let it come to room temperature and whisk briefly before using.

Ingredients for the Cinnamon Whipped Cream Frosting

2 cups cold heavy whipping cream (at least 36% milk fat)
¾ cup confectioners’ sugar (powdered sugar), sifted
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon

Instructions for the Cinnamon Whipped Cream Frosting

In the chilled bowl of an electric mixer (chilling the bowl and whisk attachment can help achieve stiffer peaks), combine all the ingredients: cold heavy whipping cream, sifted confectioners’ sugar, pure vanilla extract, and ground cinnamon. Using the whisk attachment, beat the cream mixture on high speed. Continue beating until stiff peaks form. Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly. Be very careful not to over-mix, as whipped cream can quickly turn grainy or even separate into butter. This light and airy frosting is best used immediately for piping or spreading on your cooled cake.

Assembling Your Blueberry Breakfast Cake

Once your cake layers are completely cooled, place one cake layer on your serving platter or cake stand.
Spread half of the Maple Browned-Butter Filling evenly over the first cake layer, leaving a small border around the edge.
Carefully place the second cake layer on top, pressing down gently.
Spread the remaining half of the Maple Browned-Butter Filling over the second layer.
Place the final cake layer on top.
Using an offset spatula, generously spread the Cinnamon Whipped Cream Frosting over the top and sides of the cake. You can create decorative swirls or a rustic look.
For an extra touch, garnish with a few fresh blueberries or a light dusting of cinnamon before serving.

Tips for the Perfect Breakfast Cake

Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter and even baking.
Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined at each stage.
Chilling is Key (for filling & frosting): Ensure your browned butter cools sufficiently before mixing, and your cream is very cold for optimal whipping.
Storage: Due to the whipped cream, this cake is best stored in the refrigerator. Bring to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Serve with Style: This cake pairs wonderfully with a fresh pot of coffee, a light tea, or even a celebratory mimosa, making any morning feel like a special occasion.

This Blueberry Breakfast Cake is more than just a recipe; it’s an invitation to savor the moment, to share joy, and to transform the everyday into something extraordinary. With its tender crumb, rich maple browned-butter filling, and light cinnamon whipped cream, it truly embodies the spirit of spring brunch. Enjoy!