July 3, 2020
Tomorrow is the 4th of July! I always love to have a special breakfast for my family on holidays. I made some adjustments on a breakfast cake recipe that has been in my family and came up with this Blueberry and Raspberry Breakfast cake. It is the perfect breakfast for the 4th of July! Or any patriotic holiday! You can make the batter the night before and bake it in the morning so that it is nice and hot with your cup of coffee.
Blueberry and Raspberry Breakfast Cake
Ingredients:
3 cups flour
2 cups sugar
1 stick of butter, softened
2 eggs
1 cup milk
1 tsp vanilla
1/4 tsp kosher salt
2 tsp baking powder
1 cup blueberries
1 cup raspberries
2 tbsp butter, cut into small pieces
Preheat oven to 350 degrees.
Mix together the flour, sugar and butter in a mixer. I use a dish towel to cover it to keep the flour from coming out.
Mix until it forms into crumbs. Reserve 1 cup of the crumbs and set aside for the topping.
Add the eggs, milk, vanilla, salt and baking soda and mix until it is just combined. Do not overmix.
Fold in the blueberries.
Carefully fold in the raspberries.
Spray a 9x13" casserole dish with cooking spray.
Pour the batter into the pan.
Put the reserved crumbs on top of the batter and dot with small pieces of butter.
Bake at 350 degrees for about 30 minutes. Or until golden and a toothpick comes out clean when you put it into the cake.
Enjoy this delicious breakfast cake warm with a nice hot cup of coffee or a tall glass of milk.
If you have any leftover breakfast cake, save it for dinner with this super easy dessert.
Red, White and Blue Trifle Dessert
