Blueberry Breakfast Cake - An Adaptation

While browsing Pinterest, I came across a wonderful looking Blueberry Buttermilk Breakfast Cake from Alexandra's Kitchen. I've dabbled with Pinterest recipes before, and I usually like them. So, I decided to make my own Blueberry Breakfast Cake with a twist.

With this being a vegan adaptation, I had to do a few minor adjustments. For example, I made my own "buttermilk" from almond milk. 

Also, I used unfertilized farm raised eggs, meaning these eggs would have never turned into a chicken, and would have been laid anyways. Some call that ova-vegitarian, but I know plenty of vegans that eat this type of egg.

Other than the adjusting the vegan elements and leaving a bit of vegan friendly sugar alternative off the top of the cake, I followed the recipe exactly. It was very tasty, but it was a little too blueberry-y for me. [Blueberry-y] -- I'm sure that's not a word, but oh well. Anyways, in my recipe, I'm adjusting the amount of blueberries, slightly.

I also learned that I shouldn't have omitted the sugar alternative topping. Hubby actually requested "something kinda like the sugar part of cinnamon sugar churros." His words, not mine. So yeah, next time I'll add the sugar alternative topping.

Scroll down for the recipe.

Hope you enjoy it!

Vegan Blueberry Breakfast Cake

by Renea Hand

Prep Time: 20-30 minutes

Cook Time: 35 minutes

6047918

Ingredients (6-8 servings)

• Lemon Zest - almost a whole lemons worth. Think you have too much, think again.
• 1 1/2 cups of blueberries
• 2 cups of self-rising flour
• 21 packets of Stevia
• 1 tbsp of vinegar
• 1/2 cup of almond milk
• 1 tsp vanilla
• 1 unfertilized farm raised egg
• 1/2 cup (1 stick) of Earth Balance Vegan Butter

Instructions

Preheat your oven to 350, and begin preparing the non-dairy buttermilk by combining the almond milk and the vinegar. Allow it to combine on it's own.

In a medium bowl, cream together the butter, 18 packets of Stevia, and the lemon zest.

In a separate bowl, use 1/4 cup of the flour to coat your blueberries.

Add your egg and vanilla to the butter mixture, and combine well.

Now, begin slowly adding the flour and buttermilk to your mixture, using a mixer to combine.

You should end up the an almost cookie-like batter.

The final steps before baking are to fold in the blueberries as you would chocolate chips, then add the mixture to a greased 8x8 glass pan. Sprinkle the remaining 3 packets of Stevia on top of the mixture.

Bake at 350 for 35 minutes. If you would like a crisper crust, leave it in the oven for five more minutes.

Cool and enjoy with a nice glass of almond milk or orange juice.

Powered by Recipage