Blueberry Breakfast Bake is another make ahead breakfast that is best prepared when you have more time. Wheat germ is a good source of iron, which helps fend off fatigue; sprinkle some on yogurt or cottage cheese for a deliciously different snack.
1 cup flour
1/4 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter or stick margarine
2/3 cup sugar
2 egg whites
Grated zest from 2 medium oranges (save one orange to make the smoothie, if desired)
1 teaspoon vanilla extract
3/4 cup fat free buttermilk
1 cup blueberries
Heat oven to 350-degrees.
In a medium bowl, stir together wheat germ, flour and brown sugar. With a pastry blender or a large fork, cut in butter until mixture forms coarse crumbs; set aside.
Prepare cake batter. In a large sift together flours, baking powder, baking soda and salt. In another bowl, beat together butter, sugar, egg whites, orange zest and vanilla. Alternately beat in flour mixture and buttermilk until blended. Pour into a 9-inch round cake pan coated with cooking spray.
Scatter blueberries on top and sprinkle with crumb toping. Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 156; Total Fat: 5g; Carbohydrates: 25g; Protein: 9g; Fiber: 1g
Bonus: Blueberry Syrup
Delicious on strawberry, blueberry or plain pancakes and waffles.
4 cups blueberries
2 thin strips lemon peel, 1 x 3 inches each
3 cups water
3 cups sugar
1 tablespoon lemon juice
In a large saucepan, crush the berries with a wooden spoon. Add the peel and 1 cup water. Bring to a simmer over moderate heat. Reduce heat to low; cook, uncovered, for five minutes without simmering. Put the berries in a cheesecloth-lined strainer and squeeze out all the juice – about 2 cups. Set the juice aside and discard the pulp.
Boil the remaining 2 cups water and the sugar in a large saucepan, stirring constantly until the sugar dissolves and the solution is clear. With a pastry brush, wash down the sides of the pan. Keep boiling, without stirring, until a candy thermometer reads 260 degrees.
Add the blueberry mixture; boil, uncovered, 1 minute. Let cool. Add the lemon juice. Will keep 1 month refrigerated. Yield: About 3-1/2 cups
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