{"id":5224,"date":"2013-08-05T15:55:32","date_gmt":"2013-08-05T21:55:32","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5224"},"modified":"2013-08-12T06:57:13","modified_gmt":"2013-08-12T12:57:13","slug":"blueberry-breakfast-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/08\/05\/blueberry-breakfast-cake\/","title":{"rendered":"Blueberry Breakfast Cake"},"content":{"rendered":"<p>When berries of any kind are in abundance and being sold for cheap I grab them up. \u00a0Last week I bought 2 pounds of blueberries for something like $2. \u00a0I&#8217;ll eat them by the handful, put them in my yogurt, and in salads. \u00a0Betsy likes them, too. \u00a0When half the container was gone I decided to do something a little more exciting with them and made this cake that I&#8217;d had bookmarked in my Fine Cooking magazine for the past 2 weeks. \u00a0Thanks to Sarah who helped me get it done after overestimating my ability to tackle 5 things at once.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5229\" alt=\"Blueberry-Breakfast-Cake-2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg?resize=458%2C691\" width=\"458\" height=\"691\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg?w=458 458w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg?resize=198%2C300 198w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg?resize=99%2C150 99w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake-2.jpg?resize=400%2C603 400w\" sizes=\"(max-width: 458px) 100vw, 458px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>This was super simple and beautiful. \u00a0You could easily serve this at a brunch for guests as a lovely alternative to blueberry muffins. \u00a0It&#8217;s delicious for breakfast, but also a nice evening dessert served with a little ice cream or sweetened whipped cream. \u00a0To keep the berries from sinking to the bottom, toss them in a little flour after rinsing and patting them dry. \u00a0Enjoy!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5228\" alt=\"Blueberry-Breakfast-Cake\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg?resize=700%2C606\" width=\"700\" height=\"606\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg?w=700 700w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg?resize=300%2C259 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg?resize=150%2C129 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/08\/Blueberry-Breakfast-Cake.jpg?resize=400%2C346 400w\" sizes=\"(max-width: 700px) 100vw, 700px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h2>Blueberry Breakfast Cake<\/h2>\n<p>From <a href=\"http:\/\/www.finecooking.com\/recipes\/blueberry-muffin-cake.aspx\" target=\"_blank\">Fine Cooking<\/a>, Issue 124<\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>1 stick (1\/2 cup) unsalted butter, melted and cooled<\/li>\n<li>2 cups all-purpose flour<\/li>\n<li>1-1\/4 cups granulated sugar<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>1\/2 cup whole milk<\/li>\n<li>2 large eggs<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>2 cups fresh blueberries, rinsed and patted dry<\/li>\n<li>powdered sugar for dusting<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li><span style=\"line-height: 13px;\">Preheat oven to 350\u00b0F<\/span><\/li>\n<li>Grease a 9 inch springform pan with shortening or butter.<\/li>\n<li>Whisk together flour, sugar, baking powder and salt in a large bowl. \u00a0In a small bowl whisk cooled butter, milk, eggs and vanilla.<\/li>\n<li>Stir the wet ingredients into the dry and mix until just combined, do not overmix.<\/li>\n<li>In a small bowl, toss the blueberries with a spoonful of flour, then fold the blueberries gently into the batter.<\/li>\n<li>Spoon the batter into the prepared pan and spread evenly.<\/li>\n<li>Bake for 40-50 minutes, until the top is browned and a toothpick insterted into the center comes out clean.<\/li>\n<li>Let cool on a wire rack for 10 minutes, then remove from the pan and let cool on the rack. \u00a0Dust with powdered sugar if desired.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2013\/08\/05\/blueberry-breakfast-cake\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>When berries of any kind are in abundance and being sold for cheap I grab them up. \u00a0Last week I bought 2 pounds of blueberries for something like $2. \u00a0I&#8217;ll eat them by the handful, put them in my yogurt, and in salads. \u00a0Betsy likes them, too. \u00a0When half the container was gone I decided [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,13,3,15],"tags":[354,901,40,221,625,66],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1mg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5224"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=5224"}],"version-history":[{"count":11,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5224\/revisions"}],"predecessor-version":[{"id":5253,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5224\/revisions\/5253"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=5224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=5224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=5224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}