Local Breakfast Take 2

I decided to give a local breakfast for the Dark Days Challenge one more try. I had a package of lovely blueberries in the freezer from the farmer’s market that I thought would make a nice cornerstone of breakfast. After spending a few minutes on Epicurious, I decided that a Blueberry Pudding Cake would make a lovely Spring break treat for breakfast. The recipe originates from Gourmet, 2005, but I adapted it a bit to make it more local.  Honey from West Virginia took the place of sugar, and I used King Arthur’s White Whole Wheat flour for the batter. And the only local butter I had was salted, so I used it and didn’t add the salt listed in the ingredients list.  Below is the list from the recipe itself.

  • 1/3 cup plus 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 10 oz blueberries (2 cups)
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla

First step is to make a blueberry-lemon-cornstarch-honey syrup. Warm the lemon, cornstarch, and honey in a small saucepan, then add the blueberries. Let them simmer for just about 3 minutes.

Then mix up the dry ingredients in a medium bowl.

Next, the remaining wet ingredients (not the blueberries yet) in a large bowl.

Add the dry ingredients to the wet ingredients, until the batter is well-mixed.

Put the batter into a greased 9 x 9 cake pan.

Pour the blueberry syrup on top.

Put into a 375 degree oven, and cook for about a half hour, until the cake is cooked.

Take out, and enjoy!! I was wishing I had some local yogurt to put on top, but was all out.  So, we just made up some bacon from Smith Meadows, poured glasses of local apple cider, and were content.

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5 Responses to “Local Breakfast Take 2”

  1. That looks like something I had once in Italy – delicious!

  2. oh my gosh that looks great!! what a great DDC challenge breakfast.

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