BLUEBERRY BREAKFAST CAKE


BLUEBERRY BREAKFAST CAKE
BLUEBERRY BREAKFAST CAKE
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This recipe came from a King Arthur email. I love King Arthur recipes and I especially loved the sound of this--easy, fast, delicious, & beautiful. I followed this recipe with these ingredients. I used the part-skim ricotta. I also used pure vanilla extract. I used frozen blueberries, but next time I would use fresh blueberries. The frozen retains too much water and makes the cake a little soggy. Not much, but enough for me. I also sprinkled the top with confectioners sugar. I served it warm, but it was much better the next day after I had refrigerated it. All in all, I love this cake and I will make it again and again-- just with fresh blueberries. If you're having a brunch, this is a great cake to make.
Servings
8-10 Servings
Cook Time
50 minutes
Servings
8-10 Servings
Cook Time
50 minutes
BLUEBERRY BREAKFAST CAKE
BLUEBERRY BREAKFAST CAKE
Print Recipe
This recipe came from a King Arthur email. I love King Arthur recipes and I especially loved the sound of this--easy, fast, delicious, & beautiful. I followed this recipe with these ingredients. I used the part-skim ricotta. I also used pure vanilla extract. I used frozen blueberries, but next time I would use fresh blueberries. The frozen retains too much water and makes the cake a little soggy. Not much, but enough for me. I also sprinkled the top with confectioners sugar. I served it warm, but it was much better the next day after I had refrigerated it. All in all, I love this cake and I will make it again and again-- just with fresh blueberries. If you're having a brunch, this is a great cake to make.
Servings
8-10 Servings
Cook Time
50 minutes
Servings
8-10 Servings
Cook Time
50 minutes
Ingredients
Servings: Servings
Instructions
  1. 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.
  2. Beat together the eggs and sugar until smooth.
  3. Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
  4. Add the flour, salt, and baking powder, stirring or beating gently to combine.
  5. Pour the batter into the pan, and scatter the berries evenly over the top.
    Blueberry Breakfast Cake Prep
  6. Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.
  7. 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.
  8. Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
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