Blueberry (or raspberry) breakfast cakes


These are DELISH – perfect Saturday morning brunch food with a big cup of sweet and (soy)milky tea. The recipe says to dust with a coarse sugar, but I prefer powdered sugar: the tops get all caramelised and crunchy that way. Recipe courtesy of VeganYumYum.

Makes 12 cakes

1 1/2 Cups + 2 Tbs All Purpose Flour
1 tsp Baking Soda
2 tsp Baking Powder
Heavy pinch salt
1 Cup Sugar, and more for sanding
1/2 Cup Vegetable Oil (like canola)
1 Ener-g Egg Replacer (I used Bob’s Red Mill egg replacer)
1 Cup Vanilla Silk Yogurt (a little less than 2 small containers)
1 tsp Pure Vanilla Extract
1 Cup + 1/2 Cup Blueberries (frozen okay, see directions*)
Muffin liners

Preheat oven to 380º F, (will be increased to 400).
Line metal muffin trays with paper liners and set aside.
*If using frozen berries, keep frozen until the last second! I’ll tell you when to take them out of the freezer in the directions.
Mix all the dry ingredients (through sugar) in a large bowl. Use a whisk or a fork to incorporate everything very well. Remove 1 Tbs of this dry mix and place in a small bowl and set aside (this is for coating your blueberries).
In another bowl (or 2 cup liquid measure, I find that easier), mix your yogurt, oil, vanilla and prepared “egg”. Whisk well to incorporate.
Get your blueberries from the freezer, measure out 1 Cup and place in the small bowl with 1 Tbs of dry ingredients. Toss to coat. Add the wet mixture to the dry mixture, getting every bit (arubber spatula helps). Using your rubber spatula or a wide wooden spoon, gently fold the wet ingredient into the dry. Once it is JUST incorporated, scatter blueberries on top.
You have 3 stirs to mix them in, so make them count. I’m not kidding.
See, here’s the deal. Frozen blueberries tend to turn everything, well, blue. You want your cake part to be yellow, not some weird purple-gray color. Any more than 3-4 stirs, and that protective coating of dry ingredients we tossed the berries in will start to come off and dye your batter. (Fresh blueberries aren’t this fussy.) The good news is that you really can stir them in injust 3 turns, even though you’ll really really want to stir more.
Once the berries are mixed in, distribute all the batter into your tins. You’ll feel like you’re over filling a bit, but that’s a-okay. These don’t really rise all that much so it’ll be fine. Add up to 1/2 cup more blueberries over the tops, pressing them into the batter gently but not submerging them.
Sand cakes with a (un)healthy amount of sugar, using a coarser sugar if you’ve got it, such as Sugar in the Raw. I’m weird and keep like three different kinds of sugar in my kitchen at all times. The sugar you used for the batter will work just fine.
Place them in the oven and increase the temperature to 400º. Bake for 20-25 minutes on the middle or top-middle rack of your oven, turning half-way to ensure even cooking. They’re done when a toothpick comes out clean and the tops are a rich golden brown.
Let cool on a wire rack. They’re delicate when they’re hot so be careful when transferring them. These taste amazing at room temperature, so wait as long as you can to try one.


One response »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s