Mixed Berry Breakfast Cake

Pin It My husband likes to take baked goodies to work.  I love making baked goodies so it works out perfectly.  This is probably one of the best coffeecake recipes I have ever tried.  It was so good I made it twice in one weekend because I was sad I gave the first one away.  It is fluffy, moist, berry perfection.  It is absolutely perfect with a cup of coffee.  It's the perfect way to start your morning.

Shared at Weekend Potluck and Strut Your Stuff Saturday.

Mixed Berry Breakfast Cake
Recipe adapted from Eat Drink Pretty
1 stick butter, softened
1 (8 ounce) package nonfat cream cheese
2 cups sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 cup milk
2-3 cups fresh or frozen mixed berries, unthawed ( I used blueberries, blackberries and raspberries)

Topping:
1/4 cup sugar
2 tsp ground cinnamon
1. Preheat oven to 350 degrees.
2. In a large mixing bowl cream butter and cream cheese until smooth.
3. Beat in sugar and eggs until fluffy.  Add vanilla extract.
4. Sift together flour, salt and baking powder.
5. Slowly add dry mixture to wet, alternating with milk, until just mixed.
6. Stir in berries.
7. Smooth batter into a greased 9x13 pan.
8. Mix cinnamon and sugar.  Sprinkle on top of batter.
9. Bake 45-50 minutes or until a toothpick comes out clean.  Cool before cutting.

Black and Blue Breakfast Cake

Pin It

I love breakfast foods.  I would eat them for every meal if it was acceptable.  I absolutely love Starbucks, but have to limit myself due to a lack of unlimited funds.  Thier blueberry muffins are my favorite treat.  I stumbled upon this recipe in the St. Louis Post Dispatch a while ago and it claimed that it tastes just like Starbucks coffee cake.  I do have to say it is the closest I have found.  I tweaked it a bit and now this is one of my favorite breakfasts.  You can make a whole pan for about the price of one muffin at Starbucks, which makes it taste even better :)

Black and Blue Breakfast Cake
1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon zest
3 Tbsp yogurt (plain or vanilla - I used Boston cream pie because I had it on hand)
1/3 cup milk
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup blackberries, cut into pieces
2/3 cup blueberries

Topping
3 Tbsp butter, softened
1/4 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp groung nutmeg

1. Preheat oven to 350.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time until well blended.  Add vanilla, lemon zest and yogurt and mix.
3. Sift flour, baking poowder and salt together.  Add four mixture and milk alternately to the batter, ending with the flour mixture.  Mix well.
4. Spread batter in a greased 8 inch square pan.
5. Sprinkle berries on top of batter.
6. Mix topping ingredients with a pastry cutter or fork until it forms crumbs.  SPrinkle on top of berries.
7. Bake 35-40 minutes or until a toothpick comes out clean.
8. Optional-make a glaze of powdered sugar and milk to drizzle on top.

Cinnamon Roll Cake

Pin It A gooey, delicious cake that can be served as a decadent breakfat or a delicious dessert or even an after school snack.  Super easy, but super impressive.  Also it fills your house with the aroma of fresh baked cinnamon rolls.  Mmmm!

Cinnamon Roll Cake
1 box butter pecan cake mix (yellow would work fine too)
oil, water and eggs to make cake according to box
Filling
1 c butter, softened
1 c packed brown sugar
1 tsp vanilla
1 T cinnamon
1/4 tsp nutmeg
Glaze
1 c powdered sugar
1 tsp vanilla
1-2 T water

1. Preheat oven to 350.
2. Make cake mix according to box direcions.  Pour into a greased 9 x13 pan.
3. Mix all ingredients for the filling together until well blended.
4.Drop spoonfuls of filling on top of the cake batter.  Use a knife to swirl the filling in the batter.
5. Bake 35-40 minutes or until toothpick comes out clean.
6. Allow cake to cool completely before glazing.
7. Mix all ingredients for glaze together in a bowl.  Add water until it is a smooth consistency good for drizzling.
8. Drizzle glaze over the top of the cake.

filling

drop filling on top of batter

swirl with a knife

gooey deliciousness :)

Grandma's Blueberry Coffee Cake

Pin It This is one of those recipes that reminds me of my childhood.  It reminds me of waking up at my grandma's house to the smell of freshly baked breakfast.  This is a classic, dense coffee cake with plump, juicy blueberries and a delicious streusel topping, drizzled with vanilla glaze.  Breakfast perfection!
You could substitue any type of berries, cherries, fruit that you like.

Grandma's Blueberry Coffee Cake
3 1/3 c flour
1 1/3 c sugar
1 c butter
2 eggs
1 1/2 tsp baking powder
1/2 c milk
1 tsp vanilla
pinch of salt
dash of cinnamon
2 cups blueberries (fresh or frozen)
1 c powdered sugar

1. Preheat oven to 350 degrees.
2. Mix flour, sugar and butter with a pastry cutter until butter is broken up into pea-sized pieces.
3. Remove 1 1/2 cups of mixture and set aside for topping.
4. To the remaining flour mixture add eggs, milk, baking powder, salt, cinnamon and vanilla.  Mix well with a hand mixer.
5. Spread batter in a lightly greased jelly roll pan.  Top with blueberries.  Sprinkle reserved topping on top.
6. Bake for 30 minutes or until lightly browned around edges.  Allow to cool completely.
7. Mix powdered sugar with 1 T of water to make a glaze.  Drizzle on top of cake.