BLUEBERRY BREAKFAST CAKE
Blueberry breakfast cake, coffee cake,
blueberry buckle, whatever you want to call it, it’s overflowing with
fresh blueberries and absolutely delicious. As I’ve said before and will
always say again, I love having the addition of a little sweet treat to
accompany my morning coffee.
This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! This one-bowl treat is simplicity itself to throw together first thing in the morning.
This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! This one-bowl treat is simplicity itself to throw together first thing in the morning.
It’s not an everyday thing, but when I do whip up a cake, roll or bun it
makes breakfast seem so much better! It’s like when my kids ask for
these gooey, soft homemade cinnamon rolls, it’s now between those and
this blueberry breakfast cake I’m getting requests left and right for!
BLUEBERRY BREAKFAST CAKE
This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!
If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.
INGREDIENTS
This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!
If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.
INGREDIENTS
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small-curd cottage cheese or part-skim ricotta
- 1 cup sour cream (low-fat is fine)
- 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon-sugar, for topping
INSTRUCTIONS
- Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.
- Beat together the eggs and sugar until smooth.
- Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
- Add the flour, salt, and baking powder, stirring or beating gently to combine.
- Pour the batter into the pan, and scatter the berries evenly over the top.
- Bake the cake for about 50 minutes, until a tester inserted into the center comes out moist, but without any obvious smears of raw batter. The edges of the cake should be lightly browned and it should appear set throughout, although it'll jiggle when you gently shake it. Note: If you've used frozen berries, your bake time will probably be longer.
- Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.
- Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
- Yield: 8 to 10 servings.
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