Happy New Year! This year, instead of posting a traditional black eyed pea recipe, I decided to post my breakfast which consisted of cake. That’s right, cake. It’s a new year after all and that calls for a celebration. What better way to start the new year than with cake for breakfast?
I followed the method used in the cranberry cobbler I made a while back. The ingredients are pretty much the same and it takes no time to make. I used whole wheat flour and a bit less sugar. You could easily sub in all purpose flour for the whole wheat flour and baking powder. Go with what you’ve got on hand. The result will be delicious either way.
Ingredients: (makes 4 to 6 servings)
2 cups frozen blueberries (thawed and drained)
1 cup whole wheat pastry flour
1 tsp baking powder
1 stick of butter (unsalted, melted)
1 cup sugar (divided)
1 tsp almond extract
a handful of sliced almonds
a pinch of salt
Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, butter, eggs, 1/2 cup of sugar, almond extract, almonds and salt. Combine the batter thoroughly. Add a splash of water if mixture is too thick or pasty.
Place blueberries in the bottom of a well-greased baking tin. I used a baking pan for quick breads like banana nut bread.
Pour the batter over top of the blueberries. Then, sprinkle the rest of the sugar on top with a few extra almond slices for a nice crunch when it’s done baking.
Bake for 20-25 min, until top is golden brown and blueberry juice bubbles around the edges.
Serve warm with hot coffee or cold milk.
Don’t be afraid to go back for seconds and clean your plate!
Guess I’ll be starting that new year’s diet tomorrow after all. Happy new year everyone!
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