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Lemon Blueberry Breakfast Cake
What You'll Need:
1 Cup of Snowville Creamery crème fraîche
3 Large Eggs
1/2 Cup Sugar
6 tbsp Melted Butter
1 Cup Small Curd Cottage Cheese or Part-skim Ricotta
1/2 tsp of Vanilla Extract
1/2 Cup All Purpose Four
1/4 Cup Whole Wheat Flour
1/2 tsp Salt
1 1/4 tsp Baking Soda
1/2 tsp Lemon Zest
1 1/2 Cups Blueberries, Fresh or Frozen
Cinnamon Sugar for Topping
Whipped Cream for Serving (optional)
Prep Time: 15 mins
Cook Time: 50 mins
Preheat oven to 350°F. Lightly grease an 8” round cake pan that’s at least 2” deep.
Beat together eggs and sugar until smooth.
Add butter, cottage cheese, crème fraîche, and vanilla extract, beating until well combined.
Add flour, salt, baking powder, and lemon zest, stirring or beating gently to combine.
Pour the batter into the pan, and scatter the berries evenly over the top.
Bake the cake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from oven and sprinkle the top heavily with cinnamon sugar, if desired.
Let it rest at room temperature for 30 minutes, to firm up.
Serve warm, and with a dollop of whipped cream on the top.
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