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My Cranberry Breakfast Cake is an easy one bowl snack that can be made with fresh or frozen blueberries, but don't let simplicity fool you, sweet / sour blueberries taste tasty! It is what you bring to each occasion in your social calendar this season.
I highly recommend making this blueberry breakfast cake with the first blueberries you see in the supermarket.
Hello guys! Coming up today to share a fun sandwich cake with you, it's the kind of thing you will definitely want to whip up repeatedly this season ~ on the cool fall weekend mornings and for all your festive lunches. Every time I bake with blueberries, I fall in love again, they have the brightest flavor of any berry. Did you know that when you bake them they lose all that sharp astringency that you get with raw blueberries? They make 180 in the oven and it's magical.
The raw blueberries baked in this coffee cake taste delicious raspberry ~ fear not!
This easy bowl blueberry pie is based on my super popular Rhubarb cake for breakfast that many of you have made and loved.
I've always drooled over my friend Mary's Blueberry Christmas Cake, and inspired me to create mine. We share a passion for fresh blueberries, and I'm as excited for the start of the season as I am with tomatoes or summer corn. Any day now you will see fresh blueberries in your supermarket, and I beg you not to wait until Thanksgiving to enjoy them. Take all the bags that can fit in your cart, and so, you will have your holiday baking responsibilities tidy. It is a good feeling 🙂
Do you want to know a secret? I use almond and vanilla extracts in the dough, it's a combination that I can't get enough of.
I love that you get a little bit of both flavors, and the combo has its own unique effect. The next time you bake, give it a try.
How to Freeze Blueberries
Blueberries freeze more easily than almost any other fruit ~ they will last all year in your freezer and will come out just like the day they came in!
- The easiest way, and the way I do it, is to stack the fresh blueberry bags, just as they come from the store, in the back of my freezer, where they'll stay nice, cold, and perfect for up to a year.
- If you feel the need to wash your berries, do it before freezing them. Make sure they are completely dry before filling the zipper freezer bags or storage containers.
By the time fresh blueberries hit the market, I keep a bunch of bags in the back of my freezer, I have a whole section dedicated to it, and I especially love being able to bake with them during the long winter months after holidays.
The holidays may come and go, but my cranberry cravings remain throughout the winter.
How to use frozen blueberries
Since fresh blueberries are not yet available in my store, I used last year's berries for today's cake, straight from the freezer.
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- For most recipes, all you need to do is remove the frozen berries and use them frozen, without the need to thaw them. They are a perfect substitute in any recipe that contains berries, for example.
I covered this blueberry breakfast cake with a shower of sparkling sugar ~ this sparkles like diamonds!
It is unlike any other sugar. I get a little earlier and after baking for extra shine and a little added crunchy sweet is fabulous on this cake.
- frothy sugar, also known as extra thick or decorative sugar, is a coarse-grained white sugar, specially made to decorate baked goodies because it does not disappear or melt during cooking. Wear it when you want some serious shine on your cakes, muffins, and cookies.
- I think foamy sugar is the perfect garnish for cookies because it gives a great decorative look without being uncomfortably rough to eat.
Other ways to use sugar gas
In addition to sprinkling it on top of cakes like this blueberry pie, there are plenty of other ways to use this sparkling magic …
- Roll up the edges of the slice and bake the cookies before baking.
- Upper part sugar cookies before baking
- Sprinkle on buns before baking
- Add it to frosted or enameled surfaces while they are still wet.
Let me know if you make this cake, I'm dying to hear what you think!
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More blueberry recipes to love ~
Blueberry Breakfast Cake
Cranberry Breakfast Cake ~ because the holiday season only comes once a year, and my goal is to make the most of it. This easy one-plate snack can be made with fresh or frozen blueberries, but don't let simplicity fool you, this blueberry dessert tastes tasty!
Preparation time: 15 minutes
Cooking time: 40 minutes
Makes 12 servings
- 1/2 cup half and half, or a combination of milk and cream (116 grams)
- 1 teaspoon of lemon juice
- 1/2 cup unsalted butter at room temperature (1 stick, or 113 grams)
- 1 cup of granulated sugar (214 grams)
- 1 large egg, at room temperature
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon of almond extract
- 2 teaspoons of baking powder
- 1 teaspoon salt
- 2 cups of all-purpose flour (256 grams)
- 2 cups of whole blueberries, you can use frozen, but not thaw.
- 2 tablespoons icing sugar
Preheat oven to 350F and lightly spray a 9 × 9-inch baking pan. I like to align mine with 2 sheets of parchment paper with long ends, so I can take it out later and cut it easily.
Mix half and half with lemon juice and set aside.
Whip the soft butter and sugar for about 4 minutes, scraping down the sides of the bowl as needed, until smooth and fluffy. This step helps to lighten and aerate the cake.
Add the egg and extracts, followed by the baking powder and salt, and keep scraping that bowl.
Slow down your mixer and mix 1/2 of the flour, until almost everything is mixed, then add half and half, and finally the rest of the flour. Simply mix until flour is incorporated and then stop.
Gently fold the blueberries, making sure to distribute them evenly but not crushed. If you like, you can set aside a handful of blueberries to pop on top of the cake before baking.
Roll out the dough (it will be quite thick) evenly in your pan. Add your additional blueberries to the cake surface, gently pushing them in.
Sprinkle the frothy sugar on the surface of the cake and then bake for about 40-45 minutes, or until golden brown, and a toothpick inserted in the center comes out without wet dough. Try not to over bake the cake and check on the early side, especially if your oven gets hot.
Let cool for 15-20 minutes in the pan, then if you used parchment you can remove the cake to cool completely or cut it while it is still slightly warm.
Store leftover cake in skillet on foil-covered counter.
blueberry breakfast cake