I absolutely love the abundance of fresh, domestically grown blueberries during this time of year. They are definitely one of my favorite treats and I always keep a pint in my fridge. Aside from enjoying them as is, I like adding them to my breakfast cereal or yogurt, as well as using them in pies or muffins. It's always exciting to discover new ways to incorporate them into my meals.
You have the option to prepare the Blueberry Breakfast Cake recipe using either an 8-inch pie pan or a springform pan.
When it comes to my baking requirements, I prefer to use a springform pan. Recently, I got my hands on a brand new red Nordic Ware springform pan from the King Arthur website, which I absolutely love. I would like to mention that I am not being compensated for sharing this information, but I genuinely admire the top-notch quality of their products.
I absolutely loved the cake's texture - it was both custardy and light, with the added bonus of juicy blueberries bursting throughout. Its unique combination of textures reminds me of both clafouti and Dutch baby, making it the ideal centerpiece for a fancy breakfast or even as a dessert after dinner. What's more, the recipe only calls for 1/2 cup plus two tablespoons of sugar (124g), which means each serving contains a mere 28g of total carbohydrates. It was a wonderful treat! You can find the complete recipe by visiting the King Arthur Flour website through this link. If you're looking for some guidance and tips on this recipe, you may want to check out the King Arthur Flour blog post through this link which shares the same recipe.
June is just around the corner and the schools in Colorado have already wrapped up this academic year. Our family has been keeping busy with our grandchildren's end-of-school events and sports activities with a few more big events still on the horizon to keep us busy.
Let us take a moment on this Memorial Day to pay tribute and show our respect for those who made the ultimate sacrifice.
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