Blueberry Brunch Cake

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BLUEBERRY BRUNCH CAKE: EASY RECIPE FOR BRUNCH

BLUEBERRY BRUNCH CAKE

One of our favorite food bloggers, Shari Brooks of My Judy the Foodie, recently shared an amazing recipe for a blueberry brunch cake. With the long weekend ahead we are excited to test out this delicious treat and share the recipe making with our kids. Here is more about the recipe from Shari:

That smell. That pungent smell of blueberries baking in the oven still transports me back to any given Sunday when my family would gather together for brunch after a long morning at Sunday school. So many memories are woven throughout that cake; they're as integral as its key ingredients.

How undeniably fitting was the recent article, Playing Kitchen Detective, in the Food & Dining section of the Wall Street Journal:

As people become more accustomed to cooking in their own kitchens, they start looking for [the dishes] they have fond memories of. Fueled by nostalgia, legions of eaters are returning to the kitchen to recreate fond dishes from their childhood made by older relatives.'

So, what are you waiting for? Start creating those memories and get baking. This cake is simple. No excuses! However, don't be fooled, it is SWEET. While the cinnamon-sugar topping makes a strong case for BRUNCH--the kind where you're prepared to sit at the table and eat and talk for hours- the sweet flavor of the baked blueberries contrasted with the perfectly moist, fluffy cake is a must for apres dinner too.

Bottom line, it's a must-have in your recipe rotation for breakfast, lunch or dinner!

Blueberry Brunch Cake
Ingredients: 

  • 2 cups sifted flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 &1/2 tbsp butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups blueberries (shake with l tbsp flour to keep from sinking)

Topping:

  • 3 tbsp sugar
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 350 degrees.
  2. Use greased 9'?³ pan. (I use round one)
  3. Combine flour, baking powder and salt.
  4. Cut in butter and sugar.
  5. Beat eggs in measuring cup, adding enough milk to make 3/4 cup plus 2 tbsps.
  6. Beat liquid into dry (mixture will be thick). Add in vanilla.
  7. Fold in blueberries.
  8. Put in greased 9'?³ pan.
  9. Combine topping and sprinkle on top.
  10. Bake for 40-45 minutes or until done.
  11. Enjoy.

For more recipes from My Judy the Foodie, please visit: http://www.myjudythefoodie.com
Follow her on Twitter: @myjudythefoodie
Fan her Facebook page: My Judy the Foodie

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