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Blueberry Breakfast Cake

From

Yield:

4-8

Directions

Ingredients
For filling:
1/3 c sugar
1/4 c water
1 tbsp lemon juice
1 tsp cornstarch
2 c blueberries (fresh or frozen)
For cake batter:
1 c flour
1/2 c sugar
1 3/4 tsp baking powder
1 tsp salt
1 lg egg
1/2 c whole milk
1 stick unsalted butter, soften slightly (makes it easier to whisk)
1 tsp vanilla
2 mixing bowls- one small, one large; small saucepan, 9" sq baking dish, greased. (I use a 9x13 pan, double the batter recipe, 1 1/2 times the blueberry filling to serve 15.)
Instructions
Preheat oven to 375.
In a small saucepan stir together the 1/3 c sugar, water, lemon juice and cornstarch, then add blueberries. Bring to a simmer and continue simmering for 3 minutes, stir occasionally. Remove from heat, set aside.
In the smaller bowl, whisk together the flour, baking powder, salt and 1/2 c sugar. In the larger bowl, whisk together the egg, milk, butter and vanilla. (Be sure the butter is not hot, the eggs will start to cook!) Add the flour mixture to the egg mixture and whisk until just combined.
Pour the batter into the greased baking pan (it should not pour easily, it should be thick-ish). Spoon the blueberry filling over the top, spreading evenly over the surface. The blueberries will start to sink.
Bake about 25-30 minutes until knife inserted into center comes out clean. Let cool.
Options:
This morning we had about 2 1/2 cups of leftover apple pie filling from yesterday's apple pie pancakes. Voila! I used that instead of the blueberries. You could use any kind of fruit that would make a nice 'compote'- peaches, pears, plums, etc.
Top with fresh whipped cream (yes, you can do this, too!) Serve. Blush at applause. Take a bow.