Okay, so you’ve tried Blueberry Breakfast Bake once, and you’re hooked! You drive miles to the store each day because of it. You eat six small meals a day so that you have the nutrition that you need (and don’t get hungry!).
It is seriously one of the best things I’ve ever eaten in my life. And the good news is, it’s super easy to make! If you are looking for a good way to start your morning, Blueberry Breakfast Bake is a good recipe to start with.
If you like to eat healthy and fresh food, this Blueberry Breakfast Bake should be part of your daily routine. The main ingredients are blueberries, maple syrup, butter and whole grain breadcrumbs.
For the breadcrumbs, you can use any kind of bread that you like. You can prepare this Blueberry Breakfast Bake anytime of the day if you like but it’s really best eaten the next morning when you’re up.
A Blueberry Breakfast Bake is one of those recipes that you either love or hate. I happen to like it though so I thought I would share my thoughts about this popular breakfast food and why it is my favorite. After all, the word berry is a bit strong but I think the combination of blueberries and spices in this recipe works well.
Blueberry Breakfast CakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.
2 cups all-purpose flour approximately 9 ounces
1/2 cup sugar
2 teaspoons baking powder
1 large egg lightly beaten
1/2 cup milk
1/4 cup butter or margarine softened (NOT melted)
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
- For the topping:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup walnuts finely chopped
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
- For the drizzle: (optional)
1/2 cup powdered sugar
2 tablespoons milk more or less to get to a drizzling consistency
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it’s ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Reference : amandascookin.