The Blueberry Breakfast is the quintessential comfort food for the soul. We love it loaded with fresh blueberries, pecans and syrup.
The Blueberry Breakfast Cake is one of my very favorite recipes. This delectable dish contains a smoothie of smoothies blended blueberries and banana with a dash of rum or brandy.
You can have the cake as small or as large as your appetite dictates. A quick pour in of your favorite syrup and you are all set to have some quiet time at home with your loved ones.
One of the best things about blueberries is how versatile they can be. You can eat them raw, add blueberry juice to your smoothies, make a blueberry smoothie in a blender, and even sprinkle blueberries on top of yogurt and ice cream. To get a powerful, blueberry boost, you can add blueberries to a bowl of soup or you can freeze blueberries and then make a blueberry smoothie.
Blueberries are a powerful antioxidant and a powerful appetite suppressant, making them an excellent choice for weight loss, energy boosters, and natural appetite suppressants. It is not every morning that I get to sip a glass of smooth and creamy Skinny Blueberry Breakfast Cake.
But, every morning when I feel sleepy I know that I am going to have one of the best tasting desserts I have ever had. My blueberries and cinnamon and chocolate syrup to make it taste so delicious.
If you try to deny it, you will never be able to get it out of your head. And then you will be searching for the same dessert, because you know that it will make you feel better.
Skinny Blueberry Breakfast CakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
1/2 cup unsalted butter, room temperature
Zest from 1 lemon
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups fresh ripe blueberries, picked over, rinsed and dried
1/2 cup buttermilk
1 teaspoon turbinado sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan. Set aside.
- Set aside 1/3 cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
- In a small bowl combine 2 cups of flour, salt, and baking powder.
- In the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
- Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
- Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
- Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325 preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
- Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. To keep longer, refrigerate leftovers. The warm cake will crumble a little more than a cooled cake but it’s absolutely delicious.
- Recipe can also be baked in a 8×8 or 9×9 square pan. Watch the baking time in the 9×9.
- I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F.
Reference : skinnyhealthyfood.