Blueberry Breakfast Cake- using only ONE bowl!
5 tbsp unsalted butter, melted
1/2 cup sugar
1/4 cup packed brown sugar
1 cup plain yogurt (nonfat works fine- I use lowfat)
1 tsp almond ext.
1/2 tsp baking soda
1/4 tsp salt
1 cup unbleached all purpose flour
1/2 cup whole wheat flour
2 cups fresh blueberries
Preheat oven to 350 degrees. Lightly grease 8 or 9 inch pie pan. In one large bowl, combine butter and sugar and whisk until mixed and smooth looking. Next whisk in eggs, almond extract and yogurt. Add in the soda, salt and flour and gently blend together. Carefully fold in blueberries and spread batter in prepared pan. Bake for 25 minutes or until toothpick comes clean and top is golden brown. Serve either hot or room temperature! And enjoying washing only one bowl!!
Note: this recipe is very adaptable!! Try omitting the blueberries and using other fruit and in some nuts.
Blueberry Picking with Best Friends! I believe these pictures will tell the story of our trip to Reed Valley Orchard. (See our other visit to Reed Valley)-- Lots of fun was had--- along with a few blueberries.