Wednesday, February 9, 2011

Blueberry Breakfast Cakes

Happy Wednesday everyone! I am counting down to Friday, when Aaron & I are going to Omaha, NE & staying at The Hilton (which is where we stayed on our wedding night). So we are looking forward to a restful & relaxing weekend there! 

I am also counting down the days until I make these Blueberry Cakes again!! Mmm they were yummy! I love blueberries, and putting blueberries in cake cancels out all the sugar... so enjoy!!


These cakes are courtesy of Jessica @ How Sweet It Is
Ooooo just look at that delicious glaze!!! Eeeek!! :)

1/4 cup butter
1/4 cup sugar
1 egg
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.

Please don't miss out on this recipe. You need to make it! You will thank me eternally. :) I promise. 

Just look at that bite with big fresh blueberries!! MMMmmm makes my mouth still water! 
But watch out! They'll be gone before you know it! (Then you will just have to stop back and repeat the recipe!)

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