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Categories: Breakfasts, Desserts

Blueberry Breakfast Cake

Blueberry Breakfast Cake
Los Angeles Times

I like to bake with blueberries. They're wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that's best served warm. If you buy a bunch of blueberries but don't get to baking right away, that's OK. As long as ... Read more

Total time: 1 hour 10 minutes plus 30 minutes cooling | Serves 8 to 12
Note: This cake goes way beyond breakfast and brunch. It also makes a great dessert; serve it warm with ice cream.

Topping

  • 6 tablespoons chilled unsalted butter
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • Dash salt

Step 1Place the butter, granulated sugar, brown sugar, cinnamon and salt in a food processor; process until crumbly. Set the topping aside in the refrigerator.

Cake

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup 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 baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups blueberries

Step 1Place a rack in the center of the oven; heat the oven to 350 degrees. Grease a 10-inch springform pan and set it aside.

Step 2Use a mixer to cream the butter and sugar until fluffy. Add the cinnamon, vanilla and eggs. Mix until smooth. Add the sour cream. Mix well. Add the flour, reserving 2 tablespoons, then add the baking soda and salt. Mix the batter until smooth. Toss the blueberries with the remaining flour and stir them into the batter. Transfer the batter to the prepared pan, spreading evenly.

Step 3Bake the cake 25 minutes. Carefully bring the cake pan to the edge of the rack. Scatter the topping evenly over the cake. Continue to bake the cake until a toothpick inserted into the center comes out clean, about 25 minutes more.

Step 4Cool the cake on a wire rack at least 30 minutes before serving. (This can be made a day ahead and kept at room temperature, covered. To serve warm, reheat in a 300-degree oven until warm, about 12 minutes.) Use a sharp, flexible knife to separate the cake from the sides of the pan. Remove the ring. Serve in wedges.

Each of 12 servings:
318 calories; 194 mg sodium; 76 mg cholesterol; 17 grams fat; 10 grams saturated fat; 39 grams carbohydrates; 3 grams protein; 1.15 grams fiber.
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