How about that for some alliteration? I think I could have taken it a couple of words further, but decided to not create a tongue twister. Like many of my recipes, this recipe started out with a sale at the grocery store. Blueberries have been crazy, out-of-control cheap lately. In fact, all berries have been crazy, out-of-control cheap lately. Maybe there’s some kind of berry overload going on right now. I’m not complaining. This is awesome for someone who loves fresh berries and goes through them like water. I’m always looking for new and creative ways to eat breakfast because I tend to skip it because of it’s boringness. The biggest problem I have with making breakfast is that anything I would want to eat for breakfast requires a ton of time and work (the kind of time and work I don’t feel like tackling early in the morning). I like the crazy breakfasts like your benedicts, frittatas, muffins and cakes. Throw a scone in there too. Maybe a buttermilk pancake. I won’t be sad. I get bored with scrambled eggs and toast, bagels, granola, cereal…you get the picture. This recipe is great for “the-night-before” breakfast. You make it at night. You get up in the morning. You eat it…totally my kind of breakfast. This is a surprisingly easy recipe, and it’s super delicious too!
A couple of tidbits:
1. This cake would be great with a glaze. I really wanted to top it with a lemon sugar glaze, but you may this by now, but Zach hates lemon. To make this glaze, all you gotta do is mix about 1 – 1/2 cups confectioner’s sugar with a couple of tablespoons of lemon juice. Maybe throw some zest in there also. This would be the perfect touch.
2. You certainly don’t have to make a loaf. This recipe makes a great muffin as well. Fill the molds 3/4 of the way up. It will make about 1 dozen muffins or 24 mini muffins of 6 large muffins (you get the point).
3.This guy will keep for 2-3 days, but is best served day of. It’s great with coffee =).
4. Buttermilk can be certainly substituted for whole milk or half and half. I like the tanginess that buttermilk brings to the table and it’s perfect with blueberries. Just make sure you keep the measurements the same.
5. Fruit is your best friend in this recipe. Don’t skimp, but you certainly don’t have to use blueberries. Use what is in season, in your fruit bowl, or what’s on sale at the market. Strawberries, cherries, or raspberries would be perfect. Even peaches would be a nice addition!
Now I only suggest pairing this with the beer I have chosen if it’s a later-in-the-day snack. For this beer pairing, I decided to go with Rogue’s Mocha Porter. I only thought a porter would pair perfectly, and a chocolate porter…even better. Porters are great because they aren’t as heavy as your stouts, but still give you that nice rich taste and smoothness. It’s a bittersweet tasting beer and tones down the extreme sweetness of this dessert/breakfast cake. Give this porter a try. It’s spectacular.
I hope everyone is enjoying the start to their weeks! Enjoy!
This Fresh Blueberry Breakfast Pound Cake is the perfect breakfast "dessert." The blueberries give this cake a kick of freshness.
- 2 cups all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened to room temperature
- 2 ounces cream cheese, softened to room temperature
- 1 cup sugar
- 1 egg, beaten
- 1 1/2 teaspoons vanilla extract
- 2/3 cup buttermilk
- 2 cups fresh blueberries, or thawed frozen blueberries
- Preheat your oven to 350 degrees F and line a loaf pan with parchment paper or spray with non-stick spray. Set aside.
- In a large bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter, cream cheese and sugar until smooth and creamy. Add the egg and mix to combine. Now add the vanilla extract, and again mix to combine. Starting with the flour mixture, alternate adding the flour to the mixer and the buttermilk (ending with the flour).
- In another bowl, toss the blueberries with the remaining 1/4 cup of flour. Gently fold the blueberries and flour into the batter with a rubber spatula, making sure to not smash the blueberries. Spread the batter into the prepared loaf pan and bake at 350 degrees F for 45-55 minutes or until a toothpick comes out clean.
- Remove from oven and transfer to a wire rack to cool before serving. Enjoy!
Hardware: * Bowls * Parchment Paper * Non-Stick Spray * Loaf Pan * Stand Mixer (with paddle attachment fixed) * Rubber Spatula * Measuring Cups * Measuring Spoons * Wire Cooling Rack *