Blueberry Boy Bait… for Breakfast

Blueberry season is in full swing and we are taking full advantage of the bounty. I bought another 2 pints of blueberries at the farmer’s market on Saturday for pancakes, but pancakes never happened in our busy Mother’s Day weekend full of a cousin’s wedding, canoeing on the Santa Fe River, and giant family potlucks.

Last night I got the urge to bake a cake and remembered the blueberries in the fridge. I’m trying to limit my baking to reasonably healthy treats so I started searching for yogurt cakes using whole grain flours for breakfast. No luck. Most whole-grain cake recipes are also low-fat or use sugar substitutes, which we don’t use. So I took the recipe for one of my favorite summer cakes, Blueberry Boy Bait from Smitten Kitchen, and started making substitutions. And adding pecans, because what’s a breakfast cake without pecans? The final change was baking it in a cast iron skillet after finding that my cake pans are still at the other house!

Florida Blueberry Boy Bait… for Breakfast!

1/2 c butter, softened
1/2 c raw sugar
1 egg
1 c whole wheat flour
1 c gluten-free baking mix (I used Bob’s Red Mill)
2 tsp baking powder
1/2 tsp salt
1/2 c whole-fat plain yogurt
1 c fresh blueberries, picked over for stems
1/2 c pecans, chopped
1/4 c cold butter, cut into small pieces
1/4 c whole-wheat flour
2 tbl raw sugar
2 tbl raw local honey

Heat oven to 350. Spray a 10-inch cast iron skillet with cooking spray, or use the paper from the butter to grease the skillet and flour it lightly.

Beat together the butter and sugar until the color lightens. Add the egg and beat until smooth. Dump the flours, baking powder, and salt in a pile in the middle of the bowl and combine the dry ingredients by lightly stirring them with a rubber spatula. Then add the yogurt and beat everything together just until fully combined. The batter will be very thick.

Scrape the batter into the cast iron skillet and smooth out. Then sprinkle the blueberries on top of the batter, then the chopped pecans on top of the blueberries. Then in the bowl that contained the batter combine the cold butter, flour, sugar and honey. Rub the ingredients together with your fingers until it forms clumps. Drop small clumps of this mixture evenly over the blueberries and pecans.

Bake at 350 for one hour. Test the center of the cake. When it comes out with no wet batter (blueberry juice doesn’t count!) then it’s done. Let cool to room temperature before serving, it will fall apart if served warm.

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