Friday, September 2, 2011

Blueberry Breakfast Cake

This recipe is from the folks at King Arthur Flour. After making several of their recipes for baked goods, I trust that whatever they are featuring on their blog is going to be good. Their products are really good too, if you've never looked at their baking catalog you should. This is called a cake, but it is not super sweet. It's kind of muffiny. If you want it to be more sweet, I recommend topping it with either blueberry syrup or by sprinkling powdered sugar on it. Also, don't be scared of the cottage cheese. You can't tell it is in the final product.
Blueberry Breakfast Cake
3 eggs
2/3 c. sugar, 1/4 c. sugar
6 T. melted butter
1 c. small-curd cottage cheese
1 c. sour cream
1 t. vanilla extract
3/4 c. flour
1/2 t. salt
1 1/4 t. baking powder
2 c. blueberries frozen
Beat the 2/3 c. sugar and butter. Add in the eggs and vanilla. Then beat in the sour cream and cottage cheese. Add in the dry ingredients except for the berries. Pour into a 9 inch round pan. Evenly sprinkle the blueberries on top. Then sprinkle the remaining sugar on top. Bake at 350 for 50 minutes. Remove from the oven and let set for at least 30 minutes before cutting. If desired, sprinkle with powdered sugar before serving.

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