Tag Archives: brunch

Blueberry Breakfast Cake

And, an entire summer later, we’re back in the blogosphere. Long story short, there has been plenty of cooking and feeding going on, but not a ton of uploading and chronicling. Thanks to some kind friends I’ve gotten back to using real, hard copy cookbooks, and the Internet has been as relentless as ever serving up delicious wins and epic fails. Now, it’s time to revisit these favorite recipes so I, a: remember where they are, and b: can share them with my peeps!

We’re going to start back nice and easy. Then we’re going to get a little weird. I promise it’s all good stuff, but weird nonetheless. For now, we have Blueberry Breakfast Cake that I made more times than I can remember last summer. It’s like a delicious collision of a Dutch Bunny a blueberry muffin and a cheesecake.

This comes straight from King Arthur Flour, and it is foolproof. My only additional note is to use a cookie sheet on the rack below if you are using a springform pan, so you don’t bake any blueberry goodness onto your oven floor. Yes, I learned that the hard way.

Other than that, this is bombproof, and perfect for those late harvest blueberries or the ones in your freezer. I hope you love it!

Blueberry Breakfast Cake


  • 3 large eggs
  • 1/2 cup + 2 tablespoons (124g) granulated sugar
  • 6 tablespoons (85g) melted unsalted butter
  • 1 cup (227g) ricotta cheese
  • 1 cup (227g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1 1/2 cups (255g) blueberries, fresh or frozen
  • cinnamon or confectioners’ sugar, for serving (optional)


  1. Preheat the oven to 350°F. Lightly grease an 8″ round cake or springform pan that’s at least 2″ deep. 
  2. In a large mixing bowl, using a whisk attachment (or by hand Laura Ingalls Wilder style), beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream, and vanilla.
  3. Add the flour, salt, and baking powder, mixing until combined.
  4. Pour the batter into the pan and scatter the berries evenly over the top.
  5. Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
  6. Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired).
  7. Store leftovers in the fridge for up to 5 days.


Bun Control Strata-gy

 Pretty? Not so much. Tasty? Hearty? Perfect for a chilly fall morning? Oh yeah baby!

Pretty? Not so much. Tasty? Hearty? Perfect for a chilly fall morning? Oh yeah baby!

So, you made too many hot dogs or sausages. Worse yet, someone actually put the dogs or sausages in the buns and now you are left with slightly meaty tasting buns. Not to worry. We’ve got a solution, and it’s called strata. Not only will it solve your meaty-bun-surplus problem, but it will also serve your, what-the-heck-am-I-serving-for-breakfast problem.

Strata is assembled the night before, and sits in the fridge overnight while all the ingredients have a party and get to know each other. In the morning you pop it in the oven and have a dish of hot, savory, awesomeness that can be eaten as is or topped with a scootch of maple syrup.

This particular recipe was born from too many buns, but also from the pressing need to use up apples… as well as the daily desire for a tasty no-brainer breakfast. The purpose of strata (besides satisfying hunger in a very complete way) is to use up your surpluses or everything, so do not feel constrained by these ingredients. If your dinner leftovers happen to include, say, multigrain baguette slices and roasted onions and butternut squash that would be a fabulous combo. In fact, I’d probably show up unannounced.

If your buns are pristine (not meatified) you might want to consider using them for croutons, stuffing, bruschetta, berry bread pudding, chocolate bread pudding, P B and J bread pudding (ok maybe not), bread crumbs, gazpacho, French Dip, panzanella, meatballs. You get the idea. Too many buns is no cause for lamentation. This isn’t gourmet, but it will get your day started right and make you feel pretty darned ok about over-committing on buns.

Bun Control Strata


  • 1 package hot dog buns (8)
  • 1-2 Tbsp olive oil (plus more if not using sausage)
  • 1 lb sausage, browned, or leftover grilled sausages, cut up. Meat is optional!
  • 1/2 onion diced (you can also use green onions, leeks, shallots or a combo)
  • 1-2 med apples, diced
  • Pinch kosher salt
  • Rosemary, or whatever fresh herbs in your garden survive.
  • 1 1/2 cup grated cheese (I married a Vermonter so I have no choice. It has to be sharp
  • cheddar. You have a choice. Unless you married a Swiss from Gruyere or Emmental.)
  • 3 c milk (or a combo of milk and half & half)
  • 6 eggs
  • Squeeze of Dijon mustard


Butter two 8″ pans (one for you, and one for the hostess whose leftover buns you took home) or one 9”x13” pan.

Make bun croutons: (If using heartier bread you can skip this step) Split buns through at the crease then cut lengthwise once more, then horizontally into cubes. Toss w 1-2 Tbsp olive oil and sprinkle with salt. Bake at 350 for 30 mins or so. Check and stir around. Transfer to a mixing bowl.

Note: Fully expect all inhabitants including yourself will grab some of these as they walk by. Don’t be angry. Remember—you are trying to use these up! If they are transformed into a form that gets consumed that’s fine. Call it good, go to Plan B for tomorrow’s breakfast and ignore further instructions.

Brown sausage (if using). Add onion and apple (if not using sausage or using already cooked sausage, cook onions and apples in olive oil) and cook until softened. You could add chard, kale or spinach at this point if you are going for extra credit. Add herbs of choice at the end and cook for another minute.

Add apple/onion/sausage mixture to croutons. Add grated cheese. Stir to combine.

Pour the whole shebang in to the baking dish/dishes.

Whisk together eggs, milk or half and half and Dijon. Pour over crouton mixture, dividing if using two pans. Cover with plastic wrap and refrigerate overnight.

Remove plastic wrap. Give strata another baptism of kosher salt for good luck.  Bake at 375 for 30-40 minutes, until it looks set and is starting to brown.

Serve it up and be loved!