Blueberry Breakfast Cake
Recipe courtesy of King Arthur Flour
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 is an easy to make crowd pleaser. Everyone will want to be at this breakfast table.
Blueberry Breakfast Cake Print This Post
- 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
- 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.