Many moons ago (like… in September), I made individual pumpkin spice breakfast cakes. Remember those?
They were good.
I made them multiple days in a row.
I ate many of them.
They satisfied my super sweet teeth.
And they were healthy, because any time you use whole wheat flour it cancels out all butter and sugar in a recipe. My goal is simply to educate you.
Then I forgot about them. How sad.
But I thought about the cakes a few days ago, remembering their fluffiness and how they crumbled when my spoon so perfectly scooped up a bite. And I was able to breath life into a new breakfast cake.
This was made possible by the 4 pints of blueberries I absentmindedly tossed in my cart at the grocery store last week. I don’t really even love blueberries, unless we’re talking pancakes. And I really have no idea how we spend so much money on food.
Don’t you just want to dig in? It’s like a ginormous muffin. But it’s cake!
Yeah. That picture kind of ruined my placemat. Any tips on getting sugar glazes out from in between beads? I’m really not concerned.
This is such a fun breakfast. And for those of you oddballs who don’t like things very sweet, this cake is perfect. Not too sweet at all.
Blueberry Breakfast Cakes
adapted from pumpkin spice breakfast cakes
1/4 cup butter
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1/3 cup whole wheat pastry flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup fresh blueberries, tossed in flour
Preheat oven to 350.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in blueberries.
Spray 2 ramekins with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.
1/2 cup of powdered sugar
3/4 teaspoons vanilla extract
1 1/2 tablespoons cup heavy cream
1 tablespoon milk
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk (one tablespoon at a time in case you need more), stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Continue to add liquid if needed to get desired consistency. Mash in a handful of blueberries.
I hope you didn’t eat breakfast yet.