018 // Sunday Breakfast

Those little baked egg cups from last week were too cute I had to use it again. So this for Sunday breakfast, I made mini blueberry cakes with a berry glaze. It's been a while since I baked something sweet for breakfast! and oh did these hit the spot! I decided to go with a different recipe from my usual blueberry coffee cake. This one is more muffin-y and just as good!



...and I knew one day my clumsiness would show. As I was taking pictures of these blueberry cakes, I accidentally knocked over the gardenias. Luckily I was able to take a picture (the first one) before the mess and nothing got on the cakes! It was a close call.

Mini Blueberry Cakes

1 stick of unsalted butter*
1 1/2 cup of sugar
3 large eggs*
1 1/2 teaspoons of pure vanilla
1 cup of sour cream
1/4 cup of almond milk (you can use regular milk too)*
2 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon on baking soda
1/2 teaspoon of salt
Fresh blueberries (I used a large carton from the market)**

Preheat the oven to 350 degrees.
Cream butter and sugar for about 5 minutes until it is fluffy.
Add in eggs one at a time on low speed, then add vanilla, sour cream and milk.
In a separate bowl, sift together dry ingredients, flour, baking powder, baking soda and salt.
Mix dry ingredients with egg mixture until just mixed, do not over mix.
Fold in blueberries with a spatula until mixed.
Bake for about 25-30 minutes until cakes are browned.

*refrigerated ingredients should be at room temperature for the best results.
**sprinkle blueberries with a little flour before adding it to the batter so that they will stick nicely while baking.

Berry Glaze

1/2 cup of powdered sugar
1/2 teaspoon of vanilla
1 1/2 tablespoons of heavy cream
1 tablespoon of almond milk (or regular milk)
mashed blueberries

Mix ingredients together until it is at the consistency that you like.