Blueberry Orange Breakfast Cake
 
Prep time
Cook time
Total time
 
Blueberry and walnut with the zest of orange baked into a breakfast that really is a dessert in disguise.
Chef:
Recipe type: Breakfast, Bread, Dessert
Cuisine: International
Serves: varies
Ingredients
  • 2 cups All purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • ½ cup Sweet butter, room temperature
  • 2 tablespoons orange zest
  • ¾ cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 2 cups Blueberries, fresh or frozen, thawed
  • ½ cup Heavy cream
  • 1 teaspoon Grand mariner (or orange extract)
  • ½ cup Walnuts, chopped
Instructions
  1. Preheat the oven to 350ºF.
  2. Cream butter, orange zest and sugar until light and fluffy.
  3. Add the egg and vanilla and incorporate completely.
  4. Gently coat the blueberries with a litte of the flour.
  5. Combine the remaining flour, baking powder and salt with a whisk.
  6. Add the grand marnier to the cream and in alternating portion add the cream and flour to the egg & sugar.
  7. Fold in the nuts.
  8. Butter muffin tins, a 9x9 baking pan or ramekins and add batter. If using tins or ramekins, fill each to ¾ full.
  9. Sprinkle a generous amount of sugar over the top and bake for 35 minutes or until knife comes out clean.
Recipe by The Butter Dish at http://www.thebutterdish.net/2011/09/blueberry-orange-breakfast-cake/