Blueberry Breakfast Cake
Blueberry Breakfast Cake
(13)
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rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | about 8 servings. |
Ingredients
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small-curd cottage cheese or part-skim ricotta
- 1 cup sour cream (low-fat is fine)
- 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon-sugar, for topping
Directions
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.
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.
Yield: 8 to 10 servings.
Reviews
02/06/2012- Delicious! Very quick and easy to make. Perfect heated up on a cold winter morning with a cup of coffee.
- 01/19/2012
- My family loves this recipe, it is so delicious and easy to prepare. Because I used frozen blueberries, I had to bake it 10 minutes longer than the suggested time, but the result was yummy........
- 10/30/2011
- I love this recipe with blueberries, but now that it is fall I wanted to make it more seasonal. I added 1/2 cup pumpkin puree, cut the ricotta and greek yogurt(sour cream) to 3/4 cup each, added 1 tsp. pumpkin pie spice, kept the rest of the recipe the same except instead of blueberries, I used fresh cranberries. Nice Sunday breakfast on a snowy morning(what's with that, it's only October?!).
- 09/03/2011
- This was fabulous! I used blueberries which we recently picked and then froze. It reminded me of a soft custard type of cake. This will become a new favorite for us it's so quick and simple. I can't wait to use it at my next brunch for the gals!
08/25/2011- My husband would rate this a 5 - he loved it. I thought it was just a cheesecake that needed tweaking to truly be good. However, I'll make it again for him because he's diabetic and I can make this to suit him. I used Greek yogurt in place of the sour cream and Splenda (R) in place of the sugar to make it a better food for him. What he really loved were the fresh blueberries. Next time it will get some lemon zest to improve the flavor profile. And I'll use a spring-form pan to make serving it easier.
- 08/22/2011
- I made this for my husband this weekend. He's thrilled with it, I'm just so-so. It is essentially a cheesecake, but with less pizzazz. He's diabetic so I'm always looking for things he can have and that pack a good nutritional punch. I substituted Greek yogurt for the sour cream and Splenda (R) for the sugar. He loves it, so I'll make it for him. Think I'll use a spring-form pan next time and add some lemon zest to up the flavor level.
- 08/22/2011
- Made this and took it to work. It was gone in half an hour - enough said.
- 08/20/2011
- Whomever came up with this recipe I want to give them a big hug!!!! This was incredibly delicious. I almost want to say it was similar to a bread pudding or custard type of dessert as far as texture goes. I made it with the cottage cheese but I would love to try the ricotta also. It was wonderful when warm, truly a comfort type of food. But I got the last piece from the refrigerator....cold...and it was soooooooo good.
- 08/14/2011
- Made this for Sunday breakfast this morning and was impressed, everybody enjoyed it! I am going to try and tweak it to make it lower fat, but first time out it is a winner. With a freezer full of blueberries, this recipe is going to be well used. A nice change of pace from blueberry pancakes. Used the KA cinnamon sugar on top, complimented the blueberries without overwhelming them.
- 08/10/2011
- I made the recipe for the first time today. My family loved it. It was almost like a custard/cake. I used whole milk ricotta because that's what I had. I also used the vanilla and lemon oil. The lemon really made it pop. I also used the cinnamon sugar on top. I will definately make this again.
