How To make Berry Breakfast Cake
1 1/2 c AM Blue Cornmeal
1/2 c AM Unbleached White Flour
1 tb Non-alum baking powder
2 Egg whites
1 c Blueberries or boysenberries
1/2 c Blueberry syrup
-OR- boysenberry syrup 1 tb AM Unrefined Vegetable Oil
1 1/2 c Milk or soymilk
Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve hot with butter or your favorite syrup. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Berry Breakfast Cake's Videos
Soft and Moist Lemon Blueberry Yogurt Cake
Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor
Full recipe:
Easy Dessert - Triple Berry Crumb Cake Recipe
This Berry Crumb Cake has a buttery crunchy crumb topping, a juicy layer of strawberries, blueberries and blackberries and a soft and airy cake. This cake rises beautifully and looks stunning.
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????Ingredients for Berry Crumb Coffee Cake:
1/4 cup light olive oil (70 ml)
3 large eggs, room temp
1 cup granulated sugar (200 gr)
2 cups (260 grams) all-purpose flour
2 1/2 tsp baking powder
1 Tbsp lemon zest from 1 large lemon
1 tsp vanilla
1/3 cup (100ml) club soda
10 oz berries (300 gr or 2 cups)
Berry Cake Easy Topping:
90 gr flour (3/4 cup)
50 gr sugar (1/4 cup)
4 Tbsp (55 grams) unsalted butter, softened
1/4 tsp salt
????MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
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Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.
Super Moist Blueberry Loaf Cake
How to make a foolproof velvety and moist Blueberry Loaf Cake. Still moist for days or even from the fridge. This is the only loaf cake recipe you'll ever need.
Here's what you'll need:
1 tsp vinegar
1/2 cup milk (125ml)
1 cup sugar (200g)
1/2 cup softened butter (115g)
1 tbsp oil (15ml)
2 eggs
1 tsp vanilla (5ml)
2 tsp lemon extract/juice (10ml)
1 and ½ cup all purpose flour (190g)
1 and 1/2 tsp baking powder (7g)
1/2 tsp salt (3g)
1 cup blueberries (fresh or frozen)
Glaze: (optional)
1/3 cup icing sugar (50g)
1 tbsp lemon juice (15ml)
Food for the soul:
Revelations 21:4 He will wipe every tear from their eyes. There will be no more death' or mourning or crying or pain, for the old order of things has passed away.
#blueberry
#moistcake
#savoreasy
Healthy Blueberry Breakfast Cake
Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!
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Berry Breakfast Cake
Berry Breakfast Cake | Get the FULL RECIPE:
This recipe is a favorite. It begins with a simple batter made with ingredients that you always have on hand. The cake base is buttery and scented with vanilla and almond. When you rub citrus zest into sugar, the oils release and perfume the sugar. This cake is so flavorful, and takes mere minutes to get into the oven.
This cake can be made in a million different ways. Think of this cake as a base to use for whatever you have in season or your fruit drawer. This particular version has orange zest running through it and is topped with raspberry and blackberries. Other variations could be lemon and blueberry, cherry, peach, apple, and cranberry. Simply replace the zest and extracts to match your flavors. All are delicious and go perfectly with a cup of coffee or tea. This video uses a 9-inch cast iron skillet, but a 9-inch cake pan is fine if you do not have one.
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