How To make Berry Breakfast Cake
1 1/2 c AM Blue Cornmeal
1/2 c AM Unbleached White Flour
1 tb Non-alum baking powder
2 Egg whites
1 c Blueberries or boysenberries
1/2 c Blueberry syrup
-OR- boysenberry syrup 1 tb AM Unrefined Vegetable Oil
1 1/2 c Milk or soymilk
Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve hot with butter or your favorite syrup. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Berry Breakfast Cake's Videos
Buttermilk Blueberry Breakfast Cake
Weekends are a great time to relax but we all know they’re also a good time to get things done, and for us that often means doing a little food prep for the week ahead. We like to have a few items ready to go so that everyone can get out of the house both on time and fed. Our blueberry buttermilk breakfast bake is just one of those recipes that we can go to for a weekend brunch or have on deck as a grab-and-go breakfast or snack. Sure, we could whip up a batch of blueberry muffins, but sometimes it’s fun to change up that routine and do something a little different.
Very Berry Buttermilk Breakfast Cake
Full Recipe Here ????
INGREDIENTS
½ cup unsalted butter (113g or 1 stick) , at room temperature
Zest from 1 large lemon
1 Tablespoon lemon juice (15ml)
1 cup granulated sugar (200g)
1 large egg
1 teaspoon vanilla extract (5ml)
1 3/4 cup flour (250g)
2 teaspoons baking powder (10ml)
1 teaspoon kosher salt (5ml)
2 cups fresh blueberries (12 ounces or 340g) (or other fresh berries of choice)
½ cup buttermilk (120ml) *see note below for homemade
Powdered sugar for sprinkling
Whipped topping or whipped cream (optional)
Extra berries for topping (optional)
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Blueberry & Ricotta Cake | Sundaebake
Blueberry & Ricotta Cake
Recipe
225g plain flour
250g caster sugar
2 tsp baking powder
3 eggs
375g ricotta
120g butter, melted
Zest of one lemon
50ml lemon juice
1. Preheat the oven to 180°C. Line a 20cm springform tin.
2. Mix together the eggs and sugar. Add in the ricotta, butter, flour, baking powder, lemon juice and zest. Mix until combined but be careful to not over mix.
3. Pour mixture into the prepared springform tin. Scatter the blueberries over the top and carefully press the blueberries lightly into the cake.
4. Bake in the oven for 60 minutes until golden.
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Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
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How to make Lemon Blueberry Breakfast Cake
Fresh lemon and blueberries make this delicious breakfast cake sing the song of spring! It goes together pretty quick and is delicious for breakfast or brunch.
1/2 C soft butter
zest of 1 lemon
1 C sugar
1 egg
1 tsp vanilla
2 C flour
2 tsp baking powder
1 tsp salt
2 C fresh or frozen blueberries
1/2 C buttermilk
Mix butter, zest of lemon and sugar together. Mix in vanilla and egg. Take 1/4 C of the flour and toss with blueberries, set aside. Add all dry ingredients and mix in buttermilk. Add blueberries and stir in gently, batter will be thick. Place in a greased 8x8 or 9x9 baking dish. Bake at 350° 8x8=35-45 minutes and 9x9 = 35-40 minutes baking time. This easily doubles for a 9x13 which baking time may take up to 50 minutes. Cool for 10 minutes before serving.
#lemonblueberrybreakdfastcake #lemonblueberry #inthekitchenwithdinah #breakfast #brunch #brunchrecipe #breakfastcakerecipe #coffeecake #easypeasy #freshlemon #freshblueberry #springrecipe #familygettogether