Blueberry Bacon Breakfast Cake.
In dessert form.
I mean… I made a cake with bacon fat. If that wasn’t on my bucket list I don’t know what is.
We’re moving a little backwards here, what with dinner yesterday and breakfast today and then tomorrow… lunch. Whatever… we’ll get there. But this doesn’t HAVE to be breakfast. It’s totally breakfast slash dessert slash snack slash tax stress out food. I’m pretty sure we all know that little word… *breakfast*… simply makes an appearance so we feel better about ourselves and the fluffy sugar consumed at 7:18 this morning.
Ugh. I just love this so much. So much, in fact, that it’s disgusting. I love it so much that I hate it’s guts.
The only thing that could make this whole blueberry bacon experience better was if I was eating it somewhere magical. Like a tropical island. Maybe a snowy ski lodge with a fireplace roaring. Probably not in a bikini in June. Or most definitely… Target. It’s a major secret of mine to wish to be locked inside Target overnight… a la Joey and Pacey in K-Mart circa 2003. Granted I’d want more than 12 hours to be surrounded by the multitude of beauty products, magazines, movies, food, scooters, bikes and all that crazy choxie chocolate stuff… but it’s a start.
Totally Team Pacey for life by the way. For LIFE.
But this cake. Oh this cake.
The cake itself is nothing special – similar to your regular ol’ coffee cake cut into your typical square – but this time it’s laced with tons of bursting blueberries and super crunchy, salty bacon. With a little cinnamon and vanilla swirled in there too. And topped with a cream cheese glaze because, well… can I ever leave well enough alone?
I’m sure you know the answer to that. It just completely WORKS. It’s like eating fat blueberry pancakes with a side of bacon. Except your bacon is like, on top of the pancakes. Or sandwiched in between. Because I know you’ve done that before… come on!
Blueberry Bacon Breakfast Cake
[adapted from my eggnog crumble cake]
makes a 9×13 dish
6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)
Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.
Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.
In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.
Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.
Also suggested: chocolate chips. Now we’re talking.
139 Comments on “Blueberry Bacon Breakfast Cake.”
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Would you think less of a person if she covered the top of this baby in melted maple pecan butter too? It would be sort of like a blueberry pancake/maple bacon/sticky bun breakfast orgy.
You really make me want to dive back into my Dawson’s DVDs. That show still brings me so much joy, 10 years later. Team Pacey for life! Now off to find a man who will buy me a wall…
Can I use soft white wheat in place of wheat pastry flour? Has anyone made this with chocolate chips?
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Since you’re a fellow ‘Creek’ lover, have you seen Vanderbeek on Apartment 23? He sooooo cracks me up. Love. It.
ALmost as much as this cake! Can’t wait to try it with the kids.
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Um…do you have a book deal yet? Because if you don’t, you should! Genius, this gets my stamp of “Makin’ It!” Yum….I just found your blog but holy smokes, I want to try everything I’ve read so far.
I really like the sound of adding bacon to a blueberry coffee cake!
Oh my gosh, I already thought that we could totally be friends, but after the Team Pacey comment, I know it for a fact!
I halfway want to start a blog where I try to make all of your food a la Julie and Julia, but that might be creepy/weird or perhaps totally awesome. But I’m going to err on the side of caution and say creepy/weird.
But I’m stoked to be able to try this recipe. It’s like the perfect storm of favorite things. Blueberries? check. Cake? check. Breakfast? check. BACON? CHECK! Yum! Can’t wait to make it!
I have this oven the oven right now. Yum! Just realized I am out of cream cheese, so I’m subbing in yogurt…hope it works!
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I just stumbled upon your blog and have already bookmarked several recipes for the future, including this one. But the thing that will definitely keep me coming back to your site is the Dawson’s Creek reference. Still love Pacey Witter. Still love my Dawson’s Creek DVDs. Keep up the great recipes and awesome references!
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hey! this looks amazing. in fact, i just published a post on my blog with my recipe for Bacon Blueberry Goat Cheese Walnut Salad and linked to other awesome bacon/blueberry recipes… this one was one of them! kudos to you for being superbly awesome. here’s the link with your shout-out – http://wp.me/p1cn3Q-x6
Am making this for my church group. We all LOVE bacon. Hope they enjoy it. It looks wonderful!
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Made this and it was really good! I would definitely add chocolate chips next time that would be out of this world!
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Disgusting. How fat are you?
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