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Blueberry Breakfast Cake

Ingredients
  Whole wheat pastry flour 2 Cup (32 tbs)
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Unsweetened applesauce 1⁄2 Cup (8 tbs)
  Light brown sugar/Raw sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Non dairy milk 1 Cup (16 tbs)
  Wild blueberries 1 Cup (16 tbs), frozen
Directions

1. Preheat oven to 350°F.
2. Grease a 9-inch bread pan or square pan and set aside.
3. In a large bowl, whisk flour, cinnamon, ginger, baking powder, and baking soda together.
4. Add applesauce, sugar, vanilla, and nondairy milk and mix until just combined, adding a little extra nondairy milk if necessary.
5. Gently fold in blueberries, then pour batter into your prepared pan.
6. Sprinkle the top with brown sugar if desired and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: Fresh blueberries may be substituted when they are in season, but wild blueberries, which are smaller and more flavorful, are best.

Nutritional Information 168 Calories, 0.5g Fat, 36.5g Carbohydrates, 3.4g Fiber, 15.5g Sugars, 3.7g Protein

This recipe was excerpted from Everyday Happy Herbivore. To purchase the book, visit www.amazon.com.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Restriction: 
Vegetarian
Servings: 
9
Story
A wonderful breakfast treat that has just the right hint of spice and sweetness! I whipped this cake up for breakfast when my parents were visiting. Not only did they rave about it all day afterward, they now request it every time they come to stay.

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