What's Cooking: Blueberry Breakfast Bake

Wednesday, March 18, 2015

A few weeks back, we had some overnight guests and I always like to take that opportunity to bake things I wouldn't necessarily make when it's just the three of us. I'd had this Blueberry Breakfast Bake on my to-make list for a while and it did not disappoint. 


1/2 cup unsalted butter
zest of a lemon
1 cup granulated sugar
1 egg
1 tsp vanilla
2 cups all purpose flour (1/4 cup reserved)
2 tsp baking powder
1 tsp salt
2 cups blueberries, fresh or frozen (I used frozen)
1/2 cup buttermilk

In a medium sized bowl, cream together the butter, lemon zest and sugar until fluffy. Add the egg and vanilla and mix. 
In a seperate bowl, combine the blueberries, the reserved 1/4 cup flour. In a third bowl, combine the rest of the flour, salt and baking powder. Now, alternately add some of the flour mixture and buttermilk to the bowl with the whipped butter ingredients, starting and ending with the buttermilk. Gently fold in the blueberries. Put mixture into a non-stick square (9x9 approximate) dish and bake at 350 degrees for 45 minutes or until cooked through. I cooked mine a bit longer than this, but my over tends to take longer sometimes, so be sure to keep an eye on it the last 5-10 minutes. This stuff was SO delicious. I also did some scrambled eggs and fresh fruit with this just to cut the sweetness and not feel like a complete glutton having cake for breakfast ;)

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