Tuesday, June 4, 2013

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.

 Vegan Blueberry Breakfast Cake via @cupcake_n_bake adapted from Alexandra's Kitchen blog #recipe

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

 Vegan Blueberry Breakfast Cake #recipe via @cupcake_n_bake adaptation from Alexandra's Kitchen blog

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.

 Vegan Blueberry Breakfast Cake #recipe via @cupcake_n_bake adaptation from Alexandra's Kitchen blog

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.

 Vegan Blueberry Breakfast Cake #recipe via @cupcake_n_bake adaptation from Alexandra's Kitchen blog

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.

 Vegan Blueberry Breakfast Cake #recipe via @cupcake_n_bake adaptation from Alexandra's Kitchen blog

Scroll down for the recipe.

Hope you enjoy it!

 photo signature.jpg

Vegan Blueberry Breakfast Cake

by Renea Hand
Prep Time: 20-30 minutes
Cook Time: 35 minutes
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
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


  1. Vegan or not - it simply looks DELICIOUS !!
    I'd loooooooove a piece now for my breakfast :)

  2. This looks amazing! Thanks for sharing at Mix it up Monday :)


Comments are very appreciated. Thank you so much for taking the time to do so! :) Unfortunately, I can no longer allow Anonymous commenters due to the amount of spam I have been receiving.