Blueberry Cinnamon Breakfast Cake

Keep blueberries in the freezer and you are always ready to make a quick breakfast cake, muffins, or pancakes with juicy sweetness.

                         

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
2 tsp vanilla
2½ cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 cup buttermilk
2 cups frozen blueberries
1 Tbl sugar/1 Tbl flour
1 Tbl sugar/¼ tsp cinnamon

Preheat oven to 350°.  Spray 9″ springform pan with non-stick spray (or similar 9″ pan).  In large bowl with electric mixer, cream butter and sugar.  Add egg, sour cream, and vanilla, mix well.  Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Add dry ingredients to creamed mixture alternatelly with buttermilk.  Spread half the batter in bottom of prepared pan.  In small bowl, toss frozen blueberries with the 1 Tbl flour and 1 Tbl sugar, and spoon evenly over batter in pan.  Drop remaining batter over blueberries by scoopfuls.  Mix the 1 Tbl sugar and 1/4 tsp cinnamon and sprinkle evenly over batter.  Bake for about 45-55 minutes, watch and test with pick in center.  Remove from pan and dust with powdered sugar.

One Year Ago Today:  Almond Butter Bread with Mini Chocolate Chips

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s