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Soured Cream Blueberry Breakfast Cake




Have I made you sick of blueberries yet? I sure hope not! They've had a good special on them in my local grocery store this week and so I just had to buy myself a couple of punnets to enjoy!

One for now . . . and one for the freezer to enjoy a bit later on in the year.



I figured that during this busy holiday season, a tasty recipe for a delicious breakfast cake would not go amiss.



Afterall . . . most of us will be hosting guests over the next few weeks, both overnight and otherwise . . . tis Christmas . . . or Hanukka, or Kwanza, or whatever . . . a great time of celebration for many . . .



and it never hurts to have something tasty up your sleeve to delight them with!



*Soured Cream Blueberry Breakfast Cake*
Serves 12
Printable Recipe

This makes a lovely breakfast treat, bringing the tasty anti-oxidant properties of blueberries to your morning. Nestled atop a tasty sour cream sponge, blueberries happily co-exist along with chopped toasted pecan meats, castor sugar and spice. A crowning icing sugar drizzle makes it complete.

For the cake:
4 ounces butter, softened
100g caster sugar
2 large eggs
8 ounces soured cream
1 tsp vanilla paste
the grated zest of one lemon
210g of plain flour
1 tsp baking powder
1/2 tsp salt
To top:
225g fresh or frozen blueberries
4 ounces chopped toasted pecans
2 ounces caster sugar
1 tsp ground cinnamon
To finish:
1 cup icing sugar, sifted
4 tsp milk



Pre-heat the oven to 180*C/350*F. Lightly grease and flour a 9 inch spring form pan. Set aside.

Cream the butter and sugar together until light and creamy. Beat in the eggs, one at a time, beating until smooth. Beat in the sour cream, vanilla paste and lemon zest. Whisk together the flour, baking powder and salt. Stir this into the creamed mixture, beating until smooth. Spread into the prepared pan. Sprinkle the blueberries on top along with the chopped pecans. Whisk together the sugar and cinnamon and sprinkle this over top of all. Place in the heated oven and bake for 35 to 40 minutes, until a well risen and a wooden pick inserted in the centre comes out clean. Cool in the pan on a wire rack for 10 minutes. Whisk together the icing sugar and milk until smooth. Drizzle this mixture over top of the warm cake and serve warm..
QuickEdit
Marie Rayner
10 Comments
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10 comments:

  1. Oh, my, Marie! I do believe this would hit the spot quite nicely! The topping just looks so scrumptious--the blueberries, pecans, icing...YUM!

    How's your tooth today? Hopefully it's all fixed and forgotten by now! Hope you're having a beautiful December day and that all is well. Much love to you!

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  2. Cake for breakfast... now I like that--LOL! This is delicious, Marie... I'll take anything with blueberry and lemon! Happy Day dear friend--LOVE YA ((BIG HUGS))

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  3. Mmmm...wish I was having it for breakfast right now, rather than an apple and cottage cheese- it doesn't quite measure up!! Hope your tooth is feeling better today. xoxo

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  4. That looks beautiful Marie! And no, I'm not sick of the blueberries, keep them coming! :)

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  5. That is the absolutely most utterly gorgeous delicious breakfast cake. Thankyou for the delight of it!

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  6. What a FANTASTIC blog! And yes - we do have nice food in the UK.

    This caught my eye on someone's blog roll - 'breakfast cake'? My ideal start to the day!

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  7. Marie I love blueberries ever and ever and forever, je,je, and this look absolutely amazing. How are you dear, dont work too much! LOL
    Huggss to you and Todd, xoxoxox gloria

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  8. Cake ... breakfast! Yes please ;0)

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