Let’s talk preparation. The holidays are not far away and a little work now will make all the difference. Blueberry Breakfast Cakes will sit happily in your freezer, defrost overnight and in just a few minutes, warm up for a delicious breakfast. No fuss. No trouble. And you look like a genius host.
Some foods just lend themselves to freezing. By the time we get to November, I’ve got a few bags of blanched green beans, roasted corn and frozen blueberries ready to get me through the winter months.
(If you haven’t stashed away these foods all summer, there are excellent options available at the grocery store, too. Check the ingredients, make sure there’s no sugar or chemicals, look for organic produce, and the term IQF which means Individually Quick Frozen. IQF foods can be scooped out by the cupful, making them much easier to use. To IQF at home, freeze thoroughly dry fruits or vegetables on a baking sheet and, when frozen solid, scoop into ziplock bags.)
Good food in your freezer is fabulously useful as we get into the holiday season. Serve roasted corn alongside black beans, leftover chicken (or turkey!), warm tortillas and bright, sassy salsa for a quick taco night. Green beans? Sauté with minced shallots until well cooked and finish with a handful of toasted almonds, a sensational side for an omelet. And, oh, those blueberries. Beyond the smoothies, after the hand pies, in addition to the waffles, just make these pretty little cakes.
Blueberry breakfast cakes make guest-filled holiday mornings even easier. Just bake ahead and freeze. These cakes are studded with plump berries and they are so tender and tasty, don’t wait until you’ve got guests visiting to enjoy one at tea time.
It’s not too sweet and it’s packed with the musky, fruity flavor of burst blueberries. Ridiculously easy to make and quick to serve from the freezer, so cinch the belt on your bathrobe, make another pot of coffee and put an old movie on TV. You’ve got this covered.
Blueberry Breakfast Cakes
Makes 4 four-inch cakes or one 9 x 9-inch cake or 12 muffins
2 cups all purpose flour
2/3 cup white, fine-ground cornmeal
2-2/3 teaspoons baking powder
1/2 teaspoon kosher or sea salt
1 cup granulated sugar
4 tablespoons butter, melted
1 egg, slightly beaten
1 cup milk
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen
Butter the baking dishes. Heat the oven to 425°F
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
In a small bowl, whisk the egg, butter, milk and vanilla together. Add to the flour mixture and quickly mix with a fork. Fold in the blueberries.
Divide the mixture between the four cake pans and bake for 40 minutes. (If in a 9×9 pan, for 30-35 minutes, if in a muffin tin, for 20-25 minutes).
Cool the cake entirely before placing in a small ziplock bag and freezing flat.
Defrost cake in the refrigerator overnight. (Or take it out at breakfast to be ready for tea time.)
Warm in a 300°F oven for 12 minutes. I use my toaster oven. Serve warm. If you have leftover cake, it’s very nice toasted.