Raymond is 6 weeks this Thursday! We’re finding a rhythm around here and loving our little family of four. It is definitely busier than usual, but I’m already past the zombie stage, which seemed to last a good 3 months with Ricky! We had a great weekend relaxing and spending some much needed family time. With Ricky’s 2nd birthday party last weekend and Raymond’s baptism next weekend, we knew we needed a little break in the middle.
The biggest highlight of the weekend though was finding out two of our closest friends got engaged! WAHOO! We are so thrilled for them and can’t wait to watch as they start their lives together. Now on to the recipe…
On top of having a new little baby to snuggle, I’ve been trying to bake on a regular basis for Ricky’s baked milk challenge. This kid loves food, but he also knows exactly what he likes and what he doesn’t like. One of the worst things- finding and making a new recipe that fits within the baked dairy challenge only to have him not eat it. The worst. This delicious blueberry “breakfast” cake did not fall into that category, though – YUM! I almost didn’t want to share it with the toddler or husband. The recipe is altered from this original.
Blueberry Breakfast Cake
- 1 flax egg (1 Tbs ground flax, 3 Tbs water)
- ½ cup butter, room temperature
- Zest from 1 large lemon
- 7/8 cup* + 1 tablespoon sugar**
- 1 tsp. vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk (made with a scant 1/2 milk combined with 1/2 Tbs apple cider vinegar)
*7/8 cup= 3/4 cups plus 2 Tbs
** Save for sprinkling on top
- Preheat oven to 350 degrees and make flax egg, set aside for at least 5 minutes
- Combine butter, lemon zest and 7/8 cup sugar- mix until light and fluffy
- Add flax egg and vanilla, beat well until fully combined.
- Toss blueberries with 1/4 cup of flour
- In a seperate bowl, combine flour, baking powder and salt
- Add the flour mixture to the wet batter a little at a time, alternating with the buttermilk
- When fully combined, gently fold in the blueberries.
- Spread batter into a greased, square 9 inch pan. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 35 to 45 minutes. Let cool at least 15 minutes before serving.
Another baked milk challenge recipe: Pumpkin Zucchini Bread (with chocolate chips!)