Blueberry Breakfast Cake
- Details
- Leave a Comment
For the past one week, every time I sat down to put up a post in the blog, something or the other would come up. Some days back, while having discussions during dinner, J casually mentioned that he really liked the bluebbery flavour. He was raving about the blueberry cheesecake he had at some hotel. That’s when I remembered that I had some dried blueberries in stock. That very moment, I decided to make something using the blueberries. I had already saved a recipe from Epicurious. The only change I made was to use blueberries instead of cranberries used in the original recipe.
The result was an amazingly soft and flavourful breakfast cake.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
pieces
|
Ingredients
- 2 cups All purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Nutmeg powder
- 1/4 teaspoon Salt
- 1 cup Sugar
- 1/2 cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla essence
- 1 cup Buttermilk
- 1 cup Dried blueberries
- 1/2 cup Chopped toasted walnuts
Ingredients
|
|
Instructions
- Preheat oven to 160C.
- Sift flour, baking powder, nutmeg and salt into medium bowl.
- Beat sugar and butter in large bowl until well blended.
- Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla.
- Reserve 1 tablespoon dry ingredients.
- Mix dried blueberries with reserved 1 tablespoon dry ingredients in small bowl.
- Mix remaining dry ingredients into butter mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
- Fold dried blueberries into batter.
- Mix well.
- Transfer batter to prepared pan. Smooth top.
- Bake cake until tester inserted near center comes out clean, about 45 minutes.
- Cool completely before serving.
Share this Recipe
