Blueberry Breakfast Cake

• 1/2 cup butter, room temperature
• 2 teaspoon lemon zest
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup buttermilk
• 2 cups fresh blueberries
• 1 tablespoon sugar, for sprinkling

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
2. In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
3. Combine the flour, baking powder, and salt in a small bowl.
4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
5. Fold in the blueberries.
6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
7. Bake for 30 to 40 minutes, testing after 30 minutes.
8. Cool before serving.

Pumpkin Pancakes

2 cups white whole wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
1 cup canned or fresh pumpkin puree
1 egg
2 tbsp canola oil

Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.

Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.

Pumpkin Crunch Cake

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Instructions

Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.

Easy Buttermilk Biscuits

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

*recipe from Southern Living Magazine

Sausage Grits Casserole

1 pound ground sausage
1/2 cup onion, chopped
2 cups water
2 cups milk
1 cup raw grits
8 oz cheddar cheese, grated
2 eggs, beaten
1/2 tsp salt
pepper to taste
1/4 cup cheddar

Preheat oven to 350
Brown sausage and onion together. Drain well
Bring milk and water to boil. Add grits and cook on medium heat until thickened.
Combine onion, sausage, grits, 8 oz shredded cheese, eggs, salt and pepper.
Pour into buttered 9x13 dish.

Top with 1/4 cup cheddar.

Bake 1 hour or until bubbly.

I had this at a friend's house and loved it. It is something you must try!

Crustless Quiche

1/2 cup to 1 cup ham cubes

4 slices of bacon, fried and crumbled

3 eggs

1 1/2 cup milk

1/2 cup Bisquick

1/2 cup melted butter

dash of pepper

1 cup of shredded Cheddar and Mozzarella cheese

Combine all ingredients except the cheese and meat in blender. Blend about 15 seconds.

Pour mixture in greased 9" pie plate or quiche dish. Sprinkle on cheese and meats. Press gently below surface of liquid with fork.

Bake at 350 degrees for about 40 minutes or until knife comes out clean. Let set for 10 minutes before cutting.

Baked Oatmeal

1/2 cup oil
2 eggs, beaten
2 tsp baking powder
1 tsp salt
1 cup milk
3 cups of quick oats oatmeal
1/2 cup sugar
**optional add-ins


Combine all ingredients except sugar, mixing well. Add sugar and any other optional item. Mix well. Pour into baking dish. Bake 350 degrees for 25-30 minutes.



**You can also add any of the following: smashed bananas, raisins, grated apples, cinnamon, and/or blueberries

Hashbrown Casserole

This is a simple dish to make that is great for breakfast or as a side dish for supper.

1 bag frozen hashbrowns
1 can cream of mushroom soup
1 cup sour cream
1 stick butter, melted
2 cups shredded cheese, divided
Salt and pepper to taste

Mix all ingredients together in large bowl except 1 cup of cheese. Place mixture in 13 x 9 baking dish. Top with remainder of cheese. Bake at 350 degrees for 1 hour.

Puff up Pancake

Your Homebased Mom shared another great recipe that we tried this week. It is called Puff Up Pancake.


1/2 C butter

5 eggs

1 1/4 C milk

1 tsp vanilla

1 1/4 C flour

Melt butter in 9 x 13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour and milk with wire whisk or use blender. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice.



I will just say that my five year old boy LOVES it! He wanted it for breakfast again today! The best thing about it is that you can change the toppings and make it new every time! I had blueberries in the freezer so we had ours with a blueberry topping...oh so yummy!

Cinnamon Bun Coffee Cake

I found this recipe on Your Homebased Mom. She said she got it from another blog. Isn't that the great thing about blogs?

Cinnamon Bun Coffee Cake

1 yellow cake mix
3/4 cup Crisco oil
1/2 cup brown sugar
4 eggs
1 (8 oz) sour cream.

Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans.

To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans. Divide cinnamon swirl. Heat oven to 325 degrees.

Grease and flour a 9 x 13 cake pan. Pour half of the cake mix into the baking pan. Sprinkle half of the cinnamon and nut mixture over the batter. Pour the rest of the cake batter into the pan. Sprinkle the rest of the cinnamon nut mixture over the batter. Run a knife through the cake mix to swirl the cinnamon--be careful not to touch the bottom of the pan with the knife. Bake for 45 minutes.

Icing: 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, 1 tablespoon softened butter. Blend well and drizzle over the cake while still warm.

Blueberry Coffee Cake

This is a yummy Paula Deen recipe that I found a few years ago. It is definitely not a figure friendly recipe, but for a special occasion breakfast, you can overlook that, right?


1/2 cup (1 stick) butter, melted
1 12-ounce can buttermilk biscuits
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 cup quick-cooking rolled oats
1 1/2 cup fresh or frozen blueberries
1/2 cup granulated sugar

Preheat oven to 375 degrees. Generously grease a 9-inch square baking dish.

In a small bowl, combine brown sugar and cinnamon and mix well with a fork.

Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish.

Sprinkle with 1/2 cup of the oats.

Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon blueberries over oats and biscuits. Sprinkle remaining 1/2 cup oats. Drizzle melted butter on top.

Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.