Sweet Baked Life

my sweet journey through life…


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Blueberry Breakfast Cake

A soft, fluffy breakfast cake dotted with fresh blueberries will make every morning a good morning!

Blueberry Breakfast Cake | Sweet Baked Life

And today is definitely a good morning! I’m finally feeling better after being sick for four weeks! I won’t go into that whole miserable ordeal today — I’ll leave that for another day. For now, I want to share with you this Blueberry Breakfast Cake that will turn your ho-hum morning into a great one!

Breakfast for me has always been hard to do. Why? Well, mostly because I either get up so early during the week that food is really not on my mind, or because I rushing around and there is no time to eat before I zoom to the office.

It would be great to eat breakfast as a family; can you just see us all sitting at the dining room table, eating, laughing, and bonding as a family? Nope! This idyllic situation is not a reality for my family.

You see, when my husband travels his business, he is not around to eat breakfast with us and my son gets up at the last-minute possible before he has to go to school, so breakfast for him is not even on his radar. Now for me, I would love to sit down with a nice hot cup of coffee and eat something scrumptious for breakfast at home, like this Blueberry Breakfast Cake, however there really is no time to do so during the work/school week.

Blueberry Breakfast Cake | Sweet Baked Life

You see, when my husband is away on business, not only do I have to get myself ready, I have to constantly go back and forth from my room to my son’s room to get him up and drive him to school!

Here’s how our morning banter goes…

First I go into his room and, in my sweetest morning voice say, “Good morning. It’s time to get up. We have thirty minutes until we need to leave.” I briskly walk back to my room to put on my make-up.

Then I go back to his room and announce, “Twenty minutes until we need to leave.” Again, I walk back to my room to curl my hair.

Finally, if my son is still not up, I have to go back to his room and firmly state, “Ten minutes until we need to leave.” Yeah, he is finally up, and I am trying not to get stressed out before my morning starts at the office!

Blueberry Breakfast Cake | Sweet Baked Life

After I am ready, I proceed downstairs, pull his clean baseball uniform out of the dryer and put it in his bag along with plenty of fluids to keep him hydrated during the day and throughout his practice or game.

Now you see, this is why there is really no time to prepare something to eat at home for breakfast!

However, if I make something like this Blueberry Breakfast Cake over the weekend, voila – I’ve got a yummy breakfast that I can slice into generous squares to bring with me to work for the entire week — and I’ll get to truly savor each and every bite in the comfort of my office!

This breakfast cake is not too sweet. It’s soft and the fresh blueberries give it a wonderful flavor — and the sprinkle of sugar on the top just before baking gives it a wonderful little crunch. A delightful fluffy and fantastic treat to eat for breakfast!

Blueberry Breakfast Cake | Sweet Baked Life

BLUEBERRY BREAKFAST CAKE

  • Servings: 6-8
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Blueberry Breakfast Cake | Sweet Baked Life

Ingredients:

1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1 (8 oz.) container Greek vanilla yogurt

Instructions:

Heat you oven to 350 degrees. Prepare an oval baking dish with non-stick cooking spray and set aside. Also, wash and dry the blueberries add 1/4 cup of the flour and toss until all berries are coated — set aside until ready to use.

In a large bowl of an electric stand mixer, with the paddle attachment, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and beat until well incorporated.

In a medium bowl, whisk together the remaining flour, baking powder and salt. Then add the 1/3 of flour mixture and 1/3 of the yogurt to the batter, mix, then repeat twice. Fold in the blueberries and spread the mixture into the prepared pan. Sprinkle with 1 tablespoon of sugar and bake for 40-50 minutes, or until a toothpick inserted to the center comes out clean. Cool on a wire rack for about 10 minutes. Then scoop out with a spoon to serve.

Blueberry Breakfast Cake | Sweet Baked Life

So, if you have no time in the mornings to eat breakfast at home like me, whip up this scrumptious Blueberry Breakfast Cake over the weekend and you’ll have a sweet and satisfying breakfast all week-long!

Sheila

 

{recipe adapted from Alexandra’s Kitchen}


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Blueberry Bran Muffins

Looking to satisfy a muffin craving? Well, here’s a delightfully healthy treat — Blueberry Bran Muffins. Not only are these muffins quick and easy to prepare, they’re filled with whole-wheat flour, bran cereal, and fresh fruit! The outcome is a light yet hearty muffin base bursting fresh blueberries! Blueberry Bran Muffins You see, my husband has been begging me forever to make some Blueberry Bran Muffins. So, when I was at the store and saw they had blueberries on sale, I quickly thought I would whip up a batch of blueberry muffins for him. When I got home I told him I was going to make these much sought after muffins and he kindly reminded me that what he was craving were Blueberry “Bran” Muffins. He was specific in what he wanted — not a cake like muffin, something hardier and less sweet. Blueberry Bran Muffins Why does your family have to be so picky? I instantly sighed, as I searched my pantry and discovered I did not have any bran. It was late, and I had been to the store many times over the weekend, and I really did not have time to go back again for bran (bad wifey!). I approached my hubby and posed the idea of including ground oats into the mix, he politely rejected that idea. Darn! But just when I thought I would have to forego the recipe, I found something in my pantry that I could possibly use — I had a box of bran flakes. I quickly told my guy that I could grind up the cereal and use whole wheat flour instead of white flour. He thought it was a brilliant idea! BlueberryBran Muffin And even better, white searching recipes online, I found one from Martha Stewart where she used bran cereal soaked in milk. What a great concept — no grinding needed and that would save me one step and cleaning up the grinder! After re-reading the recipe, I decided to change it up a bit more to my loved one’s liking. I pulled together all the ingredients along with my second great garage sale find — this 12-cup vintage muffin tin and proceeded to make these blissfully mouth-watering Blueberry Bran Muffins. Blueberry Bran Muffins Blueberry Bran Muffins 1/4 cup vegetable oil 1-1/2 cups bran cereal 1 cup almond milk 1 cup whole-wheat flour (spooned and leveled) 2 teaspoons baking powder 1/4 teaspoon salt 1 large egg, lightly beaten 1/2 cup packed dark-brown sugar 1 teaspoon pure vanilla extract 1-1/2 cups fresh blueberries 1 tablespoon granulated sugar for garnish Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a small bowl, combine cereal and milk. Let stand for about 5 minutes or until softened. In a large bowl, mix together the flour baking powder, and salt. When the cereal mixture is soft, add the oil, egg, sugar and vanilla and mix well. Pour on top of the flour mixture and fold until just combined. Then add the blueberries and gently fold in. Do not over mix. Divide batter among cups and sprinkle the tops with a bit of granulated sugar. Bake for about 20-25 minutes, or until a toothpick inserted to the center of the muffin comes out clean. Cool in tin for 5 minutes, then remove and place on wire rack. Serve warm. Store any remaining in a plastic bag for up to 5 days. Blueberry Bran Muffins What can I say, these Blueberry Bran Muffins came out perfect! And my husband enjoyed each and every bite. This recipe is a keeper in my book and hopefully they will satisfy the muffin lover at your home! Sheila (recipe adapted from Martha Stewart, Everyday Food, January 2007)


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All-American Berry Parfait

With the hot streak continuing this week, I’m definitely not thinking much about turning on my oven! You see, our weather service is predicting that we could come close to tying a record of 6 days in a row of 105 degree temperatures and by the end of this week we will probably have about 9 days in a row of over 100 degree heat! So with a sweltering holiday approaching, visions of cool red, white and blue desserts are dancing in my head! And in keeping with my theme this summer of no-bake delicious and refreshing desserts, you’ve got to try this scrumptious quick and easy All-American Berry Parfait. The airy whipped cream against the juicy fresh strawberries and blueberries with just a bit of crunch from the cookies will be a fabulously cool dessert to serve your friends and family after a hot day in the sun!
AllAmericanBerryParfait
All-American Berry Parfait

1 large basket strawberries, washed and sliced (about 2 cups)
1 large basket blueberries, washed (about 2 cups)
2 pints heavy whipping cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 package shortbread cookies, crumbled

In a large bowl of an electric mixer with a whisk attachment, pour the heavy cream and beat on high until soft peaks form.  Add the sugar and vanilla and continue beating until stiff peaks form.  Note, do not over beat.

To assemble the parfait, in 4-6 footed glass serving bowls or tall glasses, layer the ingredients as such: cookies, whipped cream, strawberries, cookies, whipped cream, blueberries, cookies, and ending with whipped cream. Save a couple of blueberries and strawberries for the garnish on the top. Serve immediately, or you can make ahead and keep in the refrigerator until ready to enjoy!

There you go, it’s that easy to create a festive treat!  Sure hope you stay cool over the holiday and have a fun time with your 4th of July celebrations!
Sheila