Blackberry Vanilla Breakfast CakeJune 11, 2012
Last month I got together with some other moms and kids and we ate lots of yummy food and drank lots of yummy coffee. I wanted to bring something really tasty to share, but couldn’t decide on what. For awhile I was going to bring chocolate biscotti. Then I thought about muffins, but it seems like I always make muffins. And then there was this Cherry Vanilla Breakfast Cake I saw over on Eat, Live, Run.
Once I saw it called for a vanilla bean, it was decided for me.
And cake for breakfast? A no brainer!
If you don’t have vanilla beans, that’s fine. You can always use vanilla extract. But then you’ll miss out on seeing the beautiful, tiny seeds like in this picture:
Did you see those tiny, black specks? Just looking at them makes me very happy.
So, about this cake. It’s moist, and light. And when you bite into a blackberry? Pure heaven.
Did I mention I love fruit in things? Yum!
So, make this for your next brunch, or if you just need a little love in the morning. Make it.
Blackberry Vanilla Breakfast Cake
recipe slightly adapted from Eat, Live, Run
- 1 cup whole wheat flour
- 1 & 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 T baking powder
- 1 cup blackberries (or sweet cherries, blueberries…)
- 1 cup buttermilk
- 2 eggs
- 4 T butter, melted
- 1 vanilla bean, scraped of seeds (or 2 tsp vanilla extract)
- sugar to sprinkle on top (optional)
- Preheat oven to 400 degrees. Grease an 8×11 inch baking dish, and set aside.
- In a large bowl, whisk together the flours, sugar, salt, and baking powder. Set aside.
- In another beat, beat eggs and butter until creamy. Add in the vanilla bean seeds (or extract), and milk. Pour wet ingredients into dry ingredients and mix until combined. Fold in blackberries until just mixed. Batter will be thick; don’t over mix.
- Spread batter into baking dish and sprinkle additional sugar over the cake. Bake for 30-35 minutes or until golden and sides begin to pull away from the pan.
— the Jilb