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Fun With Food: Blueberry Brunch Cake

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Blueberry muffins seem to be a perennial favorite at breakfast, but I see them as dried out blueberry flavored choking hazards. This cake, on the other hand, is rich but light and does not require milk or coffee to choke it down, though you’ll want one anyway.

Ingredients:

  • 1 tbsp. all-purpose flour

  • ¾ tsp. Baking powder
  • 1 tsp. Vanilla extract
  • ¾ c. granulated sugar
  • ½ tsp. Baking soda
  • 1½ c. fresh blueberries
  • 6 tbsp. butter, softened
  • ½ tsp. Salt
  • 2 tbsp. brown sugar
  • 1 large egg
  • ½ c. low-fat buttermilk
  • ¼ tsp. Nutmeg
  • 1 large egg white
  • ¼ c. orange juice
  • 1 tsp. Vanilla extract
  • 1⅔ c. all-purpose flour
  • 1 tsp. Grated orange rind

 

Preparation

  1. Preheat oven to 350˚.
  2. Coat bottom of a 10” springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tbsp. flour.
  3. Combine granulated sugar and butter; beat with a mixer at medium speed until well blended. Add egg and egg white; beat well.
  4. Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 tsp vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1½ c. blueberries. Spoon batter into prepared pan. Combine brown sugar and nutmeg; sprinkle evenly over batter.
  5. Bake at 350˚ for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan. Serve warm. Makes 12 servings.

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