With many more blueberries to use up, I turned to a recipe that came up in my Facebook feed from King Arthur Flour– blueberry breakfast cake. A one-bowl recipe that promised to be easy and delicious, it was reviewed as being almost like a cheesecake in texture, allowing the blueberries to shine through. I’m always looking for excuses to eat cake for breakfast, so I decided to give it a try.
My version didn’t turn out as pretty as the original due to the fact that I accidentally mixed the berries into my batter rather than scattering them over the top, but it was reasonably tasty nonetheless. I’m not sure if I’d make it again– the texture, as promised, was almost pudding-like, and the flavor of the ricotta did come through to make it cheesecake-ish, but I think I prefer more of a cake base for this kind of thing. Still, it was worth trying and I’ll definitely be eating it for breakfast for the next few days!
Blueberry Breakfast Cake (adapted from King Arthur Flour)
- 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 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- 3 tablespoons sugar + 1 teaspoon cinnamon for topping
1. Preheat oven to 350 degrees F and line a 9″ round cake pan with aluminum foil.
2. Beat together eggs, sugar, butter, cheese, sour cream, and extracts.
3. Add flour, salt, and baking powder and stir until combined.
4. Pour into prepared pan and scatter blueberries over the top.
5. Bake for 45-50 minutes, until a toothpick in the center comes out clean.
6. Immediately upon removing from the oven, sprinkle generously with the sugar-cinnamon mixture. Let the cake sit for 30 minutes to firm up.
7. Serve warm. Reheats well in the microwave.