Blueberry Breakfast Cake

When berries of any kind are in abundance and being sold for cheap I grab them up.  Last week I bought 2 pounds of blueberries for something like $2.  I’ll eat them by the handful, put them in my yogurt, and in salads.  Betsy likes them, too.  When half the container was gone I decided to do something a little more exciting with them and made this cake that I’d had bookmarked in my Fine Cooking magazine for the past 2 weeks.  Thanks to Sarah who helped me get it done after overestimating my ability to tackle 5 things at once.

Blueberry-Breakfast-Cake-2

This was super simple and beautiful.  You could easily serve this at a brunch for guests as a lovely alternative to blueberry muffins.  It’s delicious for breakfast, but also a nice evening dessert served with a little ice cream or sweetened whipped cream.  To keep the berries from sinking to the bottom, toss them in a little flour after rinsing and patting them dry.  Enjoy!

Blueberry-Breakfast-Cake

Blueberry Breakfast Cake

From Fine Cooking, Issue 124

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1-1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries, rinsed and patted dry
  • powdered sugar for dusting

Directions

  1. Preheat oven to 350°F
  2. Grease a 9 inch springform pan with shortening or butter.
  3. Whisk together flour, sugar, baking powder and salt in a large bowl.  In a small bowl whisk cooled butter, milk, eggs and vanilla.
  4. Stir the wet ingredients into the dry and mix until just combined, do not overmix.
  5. In a small bowl, toss the blueberries with a spoonful of flour, then fold the blueberries gently into the batter.
  6. Spoon the batter into the prepared pan and spread evenly.
  7. Bake for 40-50 minutes, until the top is browned and a toothpick insterted into the center comes out clean.
  8. Let cool on a wire rack for 10 minutes, then remove from the pan and let cool on the rack.  Dust with powdered sugar if desired.