Blueberry pie for breakfast Total preparation time: 1 hour 10 minutes plus 30 minutes of cooling | Makes 8 to 12 servings Note: This cake g...
Blueberry pie for breakfast
Total preparation time: 1 hour 10 minutes plus 30 minutes of cooling | Makes 8 to 12 servings
Note: This cake goes way beyond breakfast and lunch. It is also a good dessert; Serve hot with ice cream.
Coverage
HEALTHY BREAKFAST
- 6 tablespoons cold unsalted butter
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
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Place butter, granulated sugar, brown sugar, cinnamon, and salt in food processor; process until well grained. Set the topping aside in the refrigerator.
Pie
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup of sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- 2/3 cup sour cream (light or regular)
- 1 1/2 cups flour, divided
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 1 3/4 cups blueberries
STEP 1
Place a rack in the center of the oven and heat the oven to 350 degrees. Grease a 10-inch Springform skillet and set aside.
STEP 2
Use a mixer to work the butter and sugar until fluffy. Add the cinnamon, vanilla and eggs. Blend until smooth. Add sour cream. Mix well. Add the flour, reserving 2 tablespoons, then add the baking soda and salt. Mix the dough until smooth. Add the blueberries and the rest of the flour and stir. Transfer batter to prepared skillet, distributing evenly.
STEP 3
Bake the cake 25 minutes. Carefully bring cake pan to edge of wire rack and distribute topping evenly over cake. Continue baking until a toothpick inserted in the center comes out clean, about 25 more minutes.
STEP 4
Let cake cool on wire rack for at least 30 minutes before serving. (This can be done a day in advance, keep at room temperature, covered. To serve hot, reheat in a 300 degree oven for about 12 minutes). Use a sharp, flexible knife to separate the cake from the sides of the pan. Remove the pan and serve in chunks.
Content for each of the 12 servings:
318 calories; 194 mg of sodium; 76 mg of cholesterol; 17 grams of fat; 10 grams of saturated fat; 39 grams of carbohydrates; 3 grams of protein; 1.15 grams of fiber.
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