Happy Mother’s Day to all the Moms out there who take such good care of us!
I spent many Mother’s Days working at the restaurant from dawn to dusk taking care of 800 customers. It is so nice now not to have to work on it!! That is a treat in itself. What will make it even more special is to spend the morning with my lovies making a treat.
Alexander will be a big help making this easy breakfast cake. It’s basically a blueberry muffin with extra eggs baked in a cake pan, so I’m giving it the title of Breakfast Cake. The end result is delicious on its own with some extra blueberries, but since it’s Mother’s Day I’m going to splurge and pour maple syrup over it. Whipped cream would go well too.
Make some for the special Mom in your life. I am sure she will be so pleased.
Enjoy!
Avec Amour, Victoria & Alexander
Lemon Blueberry Breakfast Cake
Yield – 2 6” or 8” Cakes
1 Stick Unsalted Butter, melted ( 4 oz)
5 oz Sugar
4 Eggs, Large
1 teaspoon Vanilla Extract
4.50 oz All Purpose Flour
4.50 oz Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Whole Milk, room temperature
1 Lemon Zested
8 oz Blueberries
1.In a small mixing bowl toss together blueberries and a handful of the measured All Purpose Flour, set aside.
2. In a Microwave safe container melt the butter in the microwave for 30 seconds (if not completely melted do another 30 seconds). In a large mixing bowl with a whisk stir together the milk, eggs and vanilla, whisk in melted butter.
3. In a large mixing bowl stir together sugar, lemon zest, all purpose flour, cake flour, baking powder and salt, add to butter mixture
and gently fold in blueberries with a spatula.
4. Pour batter into two 6” or 8” greased and lined with parchment paper cake pans.
Bake at 375 degrees for about 20 – 25 minutes until golden brown on top and paring knife inserted in the middle comes out clean.
Let cool for 10 minutes, invert onto a serving plate
and slice into 8 or thinner slices to serve more people. Dust with powdered sugar and serve with Maple Syrup or Whipped Cream and tons more fresh blueberries. If you’re not serving a crowd, unmold the second cake, let it cool completely, wrap in plastic wrap and freeze for a later date. Will stay in freezer up to 3 months.
Ingredients
- 1 Stick Unsalted Butter, melted ( 4 oz)
- 5 oz Sugar
- 4 Eggs, Large
- 1 teaspoon Vanilla Extract
- 4.50 oz All Purpose Flour
- 4.50 oz Cake Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 Cup Milk, room temperature
- 1 Lemon Zested
- 8 oz Blueberries
Instructions
- In a small mixing bowl toss together blueberries and a handful of the measured All Purpose Flour, set aside.
- In a Microwave safe container melt the butter in the microwave for 30 seconds (if not completely melted do another 30 seconds). In a large mixing bowl with a whisk stir together the milk, eggs and vanilla, whisk in melted butter.
- In a large mixing bowl stir together dry ingredients, add to butter mixture and gently fold in blueberries with a spatula.
- Pour batter into two 6” or 8” greased and lined with parchment paper cake pans. Bake at 375 degrees for about 20 - 25 minutes until golden brown on top and paring knife inserted in the middle comes out clean. Let cool for 10 minutes, invert onto a serving plate and slice into 8 or thinner slices to serve more people. Dust with powdered sugar and serve with Maple Syrup or Whipped Cream and tons more fresh blueberries. If you’re not serving a crowd, unmold the second cake, let it cool completely, wrap in plastic wrap and freeze for a later date. Will stay in freezer up to 3 months.
