Blueberry Breakfast Cake
"This is a great recipe from King Arthur flour. I haven't made it but it looked so good I have to save it here. In the description it stated that this is comfort food. They say the secret is to use 1/2 teaspoon Buttery Sweet Dough Flavor in lieu of the vanilla. However I don't know many people that have that on hand so I was glad they gave a substitute."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small curd cottage cheese or 1 cup part-skim ricotta cheese
- 1 cup sour cream (low-fat is fine)
- 1 teaspoon vanilla extract
- 3⁄4 cup 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
- 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.
- Beat together the eggs and sugar until smooth.
- Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
- Add the flour, salt, and baking powder, stirring or beating gently to combine.
- Pour the batter into the pan, and scatter the berries evenly over the top.
- Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.
- 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.
- Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
