Breakfast Blueberry Buckle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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A moist cake that you can call breakfast (it has fruit in it after all). Serve it warm with your fave yogurt on top and it makes a great breakfast to start your day. Ingredients:
1 pint blueberries |
2 cups flour |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1 cup granulated sugar (also works well 1/2 cup sugar and 1/2 cup splenda) |
1/2 cup butter |
1 egg |
2/3 cup mayonnaise (the mayo makes it moist, but if no mayo, you can add another egg) |
1 tsp vanilla |
1 cup buttermilk (or add 1 tbsp vinegar to 1 cup milk, wait for 5 minutes & voila!) |
1/4 cup rolled oats (approx) |
2 tbsp butter |
1/4 cup brown sugar |
your favourite yogurt (suggest vanilla or blueberry, but whatever you have will work) |
Directions:
1. Prepare square pan by greasing with oil or butter, and dusting with flour.
2. Preheat oven to 350 degrees.
3. Add flour, baking powder, baking soda and salt in mixing bowl and mix it up.
4. In another bowl, cream butter and sugar until mixed. Add egg, mayo (or other egg), vanilla and mix it up.
5. Add buttermilk or fake buttermilk to wet ingredients and mix.
6. Add your wet mix to your dry mix and mix it up. A little lumpy is ok - I've heard that you shouldn't overmix but it's never been a problem. I just mix until mixed, and then stop.
7. Fold in most of the blueberries.
8. Pour mixture in pan.
9. Spread some blueberries on top.
10. Melt the remaining butter and add oats and brown sugar. You want to have a crumbly texture, so add more oats if too wet. Spread over entire mixture.
11. Bake at 350 for about 45-60 minutes. Check after 45 minutes. It's done when centre springs back when touched.
12. Serve warm with your fave yogurt on top.
13. Tip: You can make day before, and just warm up in morning. It's still awesome!
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