Tag: breakfast cake

Wild Blueberry & Maple Breakfast Cake

Posted on by Mari Vasseur
Wild Blueberry & Maple Breakfast Cake

My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!

Wild Blueberry & Maple Breakfast Cake

Subtly sweet, rustic wild blueberry and maple cake, topped with whipped cream and homemade blueberry maple syrup by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 9

Ingredients
  

Cake

  • 1 â…” cups (212g) all purpose flour, sifted
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure maple extract or natural maple flavoring
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature
  • 1 cup (142g) wild blueberries, fresh or frozen See note below*

Blueberry Maple Syrup

  • 1 cup (142g) wild blueberries, fresh or frozen
  • ¼ cup (60ml) real maple syrup
  • 1 pinch fine sea salt
  • â…“ cup (78ml) plus 1 tablespoon (15ml) water, divided
  • 2 teaspoons cornstarch

Sweetened Whipped Cream

  • ¾ cup (177ml) cold heavy whipping cream
  • 2 tablespoons (15g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
  • In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
  • Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.

Blueberry Maple Syrup

  • In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.

Sweetened Whipped Cream

  • In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.

Notes

*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.
Keyword blueberry, cake

Morning Glory Cake

Posted on by Mari Vasseur

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Morning Glory Cake

Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Morning Glory Cake

  • ¼ cup (35g) golden raisins
  • 3 tablespoons (45ml) apple juice or orange juice
  • 1 â…› cup (145g) all purpose flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • ½ cup (100g) packed brown sugar
  • 6 tablespoons (75g) granulated sugar
  • Zest of 1 small orange
  • â…” cup (150ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (113g) finely grated carrots
  • ½ cup (64g) shredded peeled apples
  • ½ cup (57g) shredded zucchini, excess liquid squeezed out See note below*

Brown Sugar Glaze

  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) packed brown sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 dash fine sea salt
  • ¼ cup (28g) powdered sugar, sifted

Instructions
 

Morning Glory Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  • In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  • In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
  • Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.

Brown Sugar Glaze

  • In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.

Notes

*Wrap the shredded zucchini  in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.
**To find my favorite 8-inch cake pans, click here.
To find parchment cake rounds, click here.
Keyword apple, cake, carrot, zucchini

Blueberry Muffin Upside Down Cake

Posted on by Mari Vasseur

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.

Blueberry Muffin Upside Down Cake

by Mari Vasseur
Soft, moist rustic cake with brown sugar, butter & blueberry topping
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

  • 1 cup (227g) unsalted butter, softened and divided
  • ¼ cup plus 2 tablespoons (75g) packed brown sugar
  • ½ teaspoon fine sea salt plus extra for the topping
  • 2 cups (312g) blueberries
  • 1 ¼ cups (162g) all purpose flour, sifted
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • ½ cup plus 2 tablespoons (125g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  • In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
  • In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt until well blended.
  • In a separate medium-sized bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat just until combined.
  • Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.

Notes

To find my favorite  8-inch round cake pan, click here.
Keyword blueberry upside down, cake