Blueberries

Hey y'all! While enjoying the scenes at the Farmers market the other day, I came across some fresh, local blueberries. I love anything blueberry.... especially for breakfast... and especially in cake form. It just so happened my friend, Jamie, had recently posted a blueberry breakfast cake recipe on her amazing food blog. Perfect! 

Blueberry Breakfast Cake
Makes: 8- 10 servings
Prep Time: 20 minutes   Baking Time: 35-40 minutes   Total Time: 1 hour

½ cup Cabot low-fat Greek yogurt
1 lemon, zested
1 cup sugar, separate 2 tbs out
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. kosher salt
1 tsp cinnamon
2 cups fresh blueberries
½ cup buttermilk
1 tbs butter

• Preheat the oven to 350 degrees. Spray a 9 x 9 inch baking dish with cooking spray and set aside.
• In a large mixer, beat together the yogurt, lemon zest, and sugar (minus 2 tbs). Add the egg and vanilla, making sure that they are well combined into the mixture.
• Instead of wasting a bowl to “whisk the dry ingredients” like you are supposed to in every baking recipe, I just add the dry ingredients half at a time. Add one cup all purpose flour, the baking powder, salt, and cinnamon to the yogurt mixture. Mix until just combined. Over mixing any baked goods recipe will develop the gluten in the flour and make a tough cake.
• Add the buttermilk and slowly mix. Before it is incorporated at the remaining white flour, whole wheat flour, and blueberries. Mix until just combined without crushing the blueberries, you can even fold in those ingredients with a spatula.
• Use a spatula to evenly distribute the batter in the pan. Sprinkle the top with the remaining 2 tbs of sugar. Melt the butter in a small bowl and use a pastry brush to brush across the top. This will allow for some of the browning I was referring to in the introduction.
• Bake the cake for 35-40 minutes. It will come out mostly clean with a toothpick, although recipes with Greek yogurt are softer than their fattening counterparts. It will feel firm on the top.
• Let the cake cool slightly before slicing and serving.

This was the perfect addition to our father's day breakfast, and the whole family has been sneaking extra slices all day. You can find this recipe as well as many more on her blog: Cooking in Red Socks. She is very talented and I highly recommend her healthy, yummy blog!