Friday, September 26, 2008

Blueberry Brunch Cake

Anyone who knows me knows that I am just not a morning person. I swear that I can't function before 9:00 a.m. Try as I might, I am still not used to getting out of bed before the roosters, to get the kids ready for school. When I reached into the frig. to grab the milk for their cereal, I came across a container of fresh blueberries that needed to be used or soon they would have to be thrown away. What did I do? Well, right that minute, I put them back on the shelf and shut the door...it was too early to think about it. ;)

As 9:00 a.m. rolled around, I was finally awake and ready to focus on the blueberries. I checked the cupboards to make sure I had all of the basic ingredients for a "cake". I did. So off I went to find a bowl. Oh, no...I have no eggs. That's never stopped me before - so with paper and pen in hand, I sat down to write up a recipe. Here is what I came up with:


Blueberry Brunch Cake

Preheat oven to 350*

Grease and flour a 9x9 baking dish.


Basic Cake
1 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar ( I ended up using a generic
version of Splenda for baking)
1/4 C. room temp butter
3/4 C. milk

Add all ingredients into a large bowl and mix well with an electric mixer. Pour 3/4 of the batter into the greased and floured pan.


Middle Filling
2 C. fresh blueberries, washed thoroughly and dried
2 tsp lemon juice.

Toss blueberries and lemon juice together. Spread blueberries over the batter.

Spoon the remaining batter over the blueberries.



Top off with the crumbly topping mix below.

Crumbly Topping Mix
1/2 C. brown sugar, packed tight
1/2 C. chopped pecans
1/3 C. flour
1 tsp. cinnamon
1/4 C. room temp. butter


Cream everything together until the mix resembles course crumbs. (any crunchy topping would taste delicious on this). Sprinkle over entire top of cake.


Bake for 45 - 55 minutes or until golden brown and a knife inserted into the center comes out clean. Serve warm by itself, with a scoop of vanilla ice cream or in a bowl with some milk over it.


While it was baking, my husband got out of bed and commented on how good it smelled in the house. (he's a third-shifter so on his days off he comes and goes at weird hours) I had to agree, it was smelling so yummy! After about 53 minutes, it was nice and brown so I removed it from the oven. It looked great! Of course we couldn't wait to eat it. It was very good. I really liked it because it's not overly sweet. It had a great blueberry taste to it. This turned out to be a great way to use up extra fruit. I think that you could use any berry or even peaches with this and it would be great.



Here it is...Enjoy!


4 comments:

Barb, sfo said...

Looks delicious! I bet it would be great with sliced apples, too!

Barb, sfo said...

By the way, you have really cute plates :)

Tami said...

Thanks, Barb! I bet that you are right about the apples tasting great in it. I have been on such an apple kick lately that I wanted to try something different. The blueberries were a really nice change since I don't do a whole lot of cooking with them.

I can't resist picking up plates when I am out somewhere. Thrift stores are a great place to find them! ;)

Caroline said...

This looks delicious! I love blueberries and I'm always trying to find new ways to use them. I can't wait to try!

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