Blueberry Breakfast Cake

This Blueberry Breakfast Cake is a delightful and healthy way to start your day. Soft, moist, and bursting with fresh blueberries, this cake is not only delicious but also packed with nutrients. With a hint of sweetness and a light crumb, it’s perfect for breakfast, brunch, or even as a midday snack. Plus, it’s simple to make and pairs wonderfully with your morning coffee or tea.

Ingredients:

• 1 ½ cups whole wheat flour (or all-purpose flour for a softer texture)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon cinnamon (optional)

• 1/3 cup honey or maple syrup (for a natural sweetener)

• 2 large eggs

• 1 cup plain Greek yogurt (for a boost of protein and moisture)

• 1 teaspoon vanilla extract

• 1 ½ cups fresh blueberries (or frozen)

• 2 tablespoons olive oil or melted coconut oil

• Zest of one lemon (optional for extra flavor)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
2. Mix the Dry Ingredients:
   In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Prepare the Wet Ingredients:
   In a separate bowl, whisk the eggs, honey (or maple syrup), Greek yogurt, vanilla extract, and olive oil until smooth and well-combined. Add in the lemon zest if desired.
4. Combine the Ingredients:
   Slowly add the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as that can make the cake dense.
5. Fold in the Blueberries:
   Gently fold the fresh blueberries into the batter. If using frozen blueberries, toss them in a tablespoon of flour before folding them in to prevent them from sinking to the bottom during baking.
6. Bake the Cake:
   Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
7. Cool and Serve:
   Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Why You’ll Love This Cake:

• Healthy Twist: This cake uses Greek yogurt and honey for natural sweetness and protein, making it a lighter option compared to traditional cakes.

• Fiber-Rich: Whole wheat flour provides extra fiber, helping you feel fuller for longer.

• Fresh and Fruity: Blueberries are packed with antioxidants, making this breakfast cake not only tasty but also a great health booster.

Serving Suggestions:

Serve this Blueberry Breakfast Cake with a dollop of Greek yogurt on top or a drizzle of honey for added richness. It also pairs wonderfully with fresh fruit and a cup of tea or coffee.

Tips:

• Storage: Store any leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

• Make it Gluten-Free: To make this cake gluten-free, swap out the whole wheat flour with a gluten-free all-purpose flour blend.

• Add Nuts: For an extra crunch, add some chopped walnuts or almonds to the batter.