Blueberry cake for breakfast

Votes: 2

Time: 2 hours 25 minutes
Complexity: easily
Servings: 6 - 8

Treat your family to a royal breakfast and serve this magnificent cake with tea or coffee. It's like a more substantial version of blueberry muffins topped with cream cheese frosting. For the cake, bake a blueberry crust, cut it in half, and spread it with yogurt-cream frosting and a filling of blueberry jam and fresh berries. Cover with frosting and garnish with berries. You can bake the cake the night before, and in the morning, all you have to do is brew a pot of aromatic bergamot tea. You can also make it for a special occasion by devoting more time to assembly and frosting the sides completely. The blueberries will look stunning on a snow-white cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3/4 cup granulated sugar
0.5 cups oatmeal
1 teaspoon baking powder
0.5 tsp fine salt
1/4 teaspoon of baking soda
1.5 cups + 1 tbsp. premium flour
0.5 cups vegetable oil
0.5 cups of yogurt
1 tsp vanilla extract
2 large eggs
1 1/4 cups blueberries, plus extra for topping
Melted butter for greasing the pan
Special equipment: round cake pan 18 x 7 cm.

Curd cream and blueberry filling

240 g of cream cheese at room temperature
0.5 cup natural yogurt
1 tsp vanilla extract
0.5 cup powdered sugar
1/4 cup blueberry jam, for topping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, rolled oats, eggs, yogurt, cream cheese, powdered sugar, vanilla extract, blueberry jam, blueberry

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a round cake pan with butter.
CakeIn a large bowl, whisk together the sugar, oats, baking powder, salt, baking soda, and 1.5 cups flour. In a small bowl, combine the blueberries with the remaining 1 tablespoon flour.

In a medium bowl, combine the vegetable oil, yogurt, vanilla, and eggs. Fold the wet mixture into the dry mixture and mix well. Then gently fold in the floured blueberries. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool the cake in the pan on a wire rack for 30 minutes. Remove the cake and cool completely on a wire rack for 30 minutes.
Curd creamMeanwhile, in a large bowl, beat the yogurt and cream cheese with an electric mixer on medium-high speed until smooth. Stir in the vanilla. Then slowly add the powdered sugar, beating until fully combined. Refrigerate until ready to use.
Cut the cooled cake layer horizontally in half to make 2 round cake layers.
Place one cake layer on a cake stand or round platter. Spread half the cream cheese frosting evenly over the cake, all the way to the edge. Spoon half the blueberry jam into a few mounds over the cream cheese frosting. Top with the second cake layer and spread the remaining cream cheese frosting. The sides of the cake will not be frosted. Spoon the remaining blueberry jam into the center of the cake. Sprinkle the jam with blueberries. Serve immediately or prepare it the night before and refrigerate.