Blueberry Breakfast Cake

This is a delicious breakfast cake. I’ve made it twice for my family and it’s been a hit. It will being going into my regular rotation of breakfast treats!

blueberry breakfast cake w/ buttermilk

This recipe is adapted from one I found (on Pinterest, yes of course). You can follow my Pinterest boards for more recipe finds, crafts and garden inspiration! The recipe came from Alexandra Cooks and I’m sure her recipe would be excellent as well. Her photos are beautiful–I still have a lot to learn in that department!! I had to change a few things to fit what I had on hand – such as frozen blueberries instead of fresh.

blueberry breakfast cake

I wish I had a piece of this right now!

Ingredients:

1/2 cup butter (1 stick) softened

zest of 1 lemon, or 2 tsp lemon extract

1 cup sugar

1 egg

1 tsp vanilla

1 3/4 cup flour

2 tsp baking powder

1 tsp kosher salt

2 cups frozen blueberries (do not thaw)

1/4 cup flour (for tossing with the blueberries)

1/2 cup buttermilk

Directions:

  1. In the bowl of an electric mixer cream butter and lemon zest or extract and sugar.
  2. Add egg and vanilla and beat until combined.
  3. In a separate bowl mix 1 3/4 cups flour, baking powder and salt.
  4. Add to butter/egg mixture, alternating with buttermilk.
  5. In a small bowl toss blueberries with 1/4 cup flour.
  6. Remove mixer bowl from stand and gently fold in blueberries.
  7. Spread into greased 8×8″ pan.
  8. Bake at 350° for 40 minutes or until top is golden and toothpick inserted in center comes out clean.

Notes:

  • Using frozen blueberries will cause the cake to have a slight purple hue in some areas. If you want a prettier cake then use fresh berries.
  • I like frozen blueberries because I can keep them on hand and make this whenever I’m ready.
  • If you don’t have buttermilk on hand you can use a substitute. In a measuring cup place 1 TBSP lemon juice or white vinegar. Add enough milk to reach 1 cup. Stir and allow to sit 5 minutes, then measure out the needed amount for the recipe.
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Basic Scones & Variations

 

Blueberry - Lemon Scone

I love scones.  Really, I think I could have a scone with my coffee for breakfast nearly every day.  There are several fun mixes available, and my favorite pre-packaged mix is Sticky Fingers English Scone Mix and comes in a variety of fun flavors.  You just add water and bake, pretty simple.

But I have to tell you that making scones from scratch is very easy and much cheaper than buying a mix.  The basic recipe goes like this:

  1. In a large bowl, measure out 2 cups of flour
  2. Add 3 TBSP of sugar
  3. Add 1/4 tsp of salt.
  4. Add 1 TBSP of baking powder. Stir.
  5. Cut in 6 TBSP of butter.
  6. Measure 1/4 cup half and half (can substitute cream or whole milk)
  7. Beat one egg and mix with the milk
  8. Pour milk/egg into the dry ingredients and mix with a fork
  9. Turn dough out onto a floured board and knead a few times.
  10. Pat out into an 8-10 inch disc and cut into triangles
  11. Bake for 15 minutes in a 400° oven.
You can jazz it up a lot by adding the following mix-ins.  Fruits and nuts should be mixed with the dry ingredients after cutting in the butter.  Extracts should be mixed with the milk & egg before adding it to the dry.
Next time try one of these combinations:
  • Dried Cranberry (1/3 cup)
  • Orange zest (1-2 TBSP)
  • Dried blueberries (1/3 cup)
  • Lemon Zest (1 TBSP)
  • Lemon Extract
  • Dried Tart Cherries (1/3 cup)
  • Sliced almonds (1/4 cup)
  • Almond Extract (1 TBSP)
  • Fresh blueberries or raspberries (1/2 cup)
  • Vanilla extract (1 TBSP)
  • Chopped dried apricots (1/4 cup)
  • Chopped pitted dates (1/4 cup)
  • Bacon bits (1/4 cup)
  • Maple Syrup (1 TBSP)
Use your imagination and own tastes to come up with your unique flavor.  For more exotic flavors, consider things like fresh peaches, figs, macadamia nuts, currants or chocolate chips.

Fresh Blueberry Scones

Fresh (frozen whole) blueberry scones

I’m finally feeling better today, getting over that nasty cold virus and a sprained ankle.  So I started the morning off right with a batch of scones.  Sean helped me and they turned out beautiful.  Instead of using the usual dried fruit, I opted for some beautiful large blueberries I had in the freezer.

TIP: Don’t defrost frozen fruit for baking-it will become mush.  Be sure to break up the fruit if some pieces are stuck together.

 

Black and Blueberry Muffins

I founds some Buy One, Get One deals of blackberries recently.  I love blackberries, but I didn’t really have enough to make a cobbler or anything like that.

Instead, I found a recipe on allrecipes.com for a muffin with blackberries and blueberries. It has whole wheat flour, wheat germ and fresh blackberries and blueberries.  What more could you want?  The only trouble was that it called for half and half, which I didn’t have.  So I made a substitution as suggested by others who had tried the recipe – 1 cup vanilla yogurt and 1 cup milk in place of the 2 cups half and half.

I let Sean help me with the mixing.  He loves to help cook, so today was a good time since Audrey was napping.  Here’s the result:

They are a little on the dense side with the wheat flour, but the fresh fruit makes them a tasty treat!  I will definitely be making these again.

A word of caution: The recipe said to grease the muffin tins, but I decided to use paper liners instead, thinking that

would make it easier.  Well, that backfired a little–they were stuck to the liners.  Now that they are completely cooled, the paper is coming off better, but still not cleanly.  I think I will just grease the pans next time!