Breakfast Casserole with Hame and Cheese.Or how about this to die for Blueberry Cobbler, bursting at the seams with fresh blueberries! Blueberry fans will swoon over this decadent Blueberry Lush dessert! Or for other amazing fruity breakfast delights check out this Cranberry Streusel Coffee Cake, and last but certainly not least this delicious Raspberry Coffee Cake. If you want something a little more “grab-n-go” try these Blueberry Breakfast Bars from All Day I Dream About Food. I hope you all enjoy this absolutely satisfying blueberry breakfast cake! Do you love blueberries as much as I do? If so, you may want to check out this One-Pan, No-Bake Blueberry Cheesecake, YUM! Drizzles over the top of the cake and allow to sit until sugar solidifies. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. 2 tablespoons of milk (more or less to get to a drizzling consistency)įor glaze, combine the powdered sugar and milk.1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer). 1/4 cup butter or margarine, softened (NOT melted).2 cups all-purpose flour (approximately 9 ounces).You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. If you are still unsure, here’s a quick video and explanation of how to properly measure flour. By the way, the waxed paper is there to catch the extra flour so you can easily put it back into the bag. Use the flat edge of a knife or icing spatula to “sweep” the excess flour off the top leaving a perfectly level cup of flour. “Scoop” flour out with a spoon and drop it into the measuring cup until the cup is overflowing. Stir the flour to aerate it and make it fluffy. Scoop and Sweep – Place your measuring cup onto a piece of waxed paper. That’s a considerable amount where baking is concerned, especially with a recipe like this that has such a thick batter already. Two cups of improperly measured flour will yield an extra 1/4 cup of flour. That might not sound like a lot to you, but one properly measured cup of flour weighs approximately 4.5 ounces. In fact, I did a test and found that the difference for one cup of flour was half an ounce. Plunging a measuring cup into a bag of flour and lifting it out in one fell swoop will give you more flour than if measuring correctly. It’s so important to measure flour properly using the “scoop and sweep” method. The number of people that have made this recipe with success, including myself on several occasions, far outweighs those that had trouble, so maybe we can pinpoint and address some of the things that may have caused problems. Without being in their kitchen with them, I can’t say specifically what went wrong, but I can definitely offer some suggestions here. There have been a few people that have said this recipe did not work for them. Either way, this coffee cake is amazing! Important Tips Before Making Blueberry Breakfast Cake The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you decide to use cherries, add in a bit of almond extract. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list! This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! It’s like when my kids ask for these gooey, soft homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and right for! Why this recipe works
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