Receta Whole Grain Breakfast Blueberry Mini Bundts: #BundtBakers
Hey guys I know I just posted yesterday, but this has just been one of those weeks, where I have had a lot of deadlines. And you know me, you know I am nearly constitutionally incapable of skipping any opportunity (commitment) to bake bundt cakes!
This month’s theme for Bundt Bakers, Breakfast, made me extra happy because I am one of those people who believes cake was made to be eaten in the morning. I went pretty simple, because as it turns out we are all still craving blueberries in baked goods. Alex had her 3rd grade testing the week I made these (the OAA’s), so I asked her what she wanted for breakfast every morning. She picked blueberries, I made sure they were whole grain, and each morning she also had a protein (hard boiled egg, sausage, etc). Both girls have been begging me to make them again since we ran out, so I believe you could say they were a hit!
I actually adapted a recipe that has been on this blog before for these cakes, the Allspice Whole Grain Sour Cream Muffins (pardon those old photos!). I went with this recipe because I knew I wanted the heartiness of a whole grain cake, and King Arthur Flour, the original inspiration for the recipe, does a great job with whole grains in their King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks). And yes you may notice I am using the words muffin and cake interchangeably–I know there are those who would disagree with me, but as far as I am concerned muffins are cakes we convince ourselves that it is ok to eat and not call dessert. Some specific cakes (sponge, pound, genoise, etc) are obviously different from muffins, but for purposes of a breakfast cake especially I do not see a difference.
Be sure to check out all the fabulous breakfast bundt cakes we have to share with you down below the recipe!
Whole Grain Blueberry Mini Bundts for Breakfast
Recipe type: Breakfast Cuisine: cakes
2 cups (240g) white whole wheat flour ½ cup (60g) AP flour 1½ t baking powder ½ t baking soda 1 t salt 4 T (1/2 stick or 57g) unsalted butter, softened 1 cup (225g) sugar zest of one large lemon 2 large eggs 2 t vanilla extract 1 cup whole milk Greek yogurt (I subbed some sour cream when I ran out of yogurt) 1½ cups fresh or frozen blueberries
Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside. Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to incorporate. Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed. Gently fold in the blueberries and refrigerate at least an hour. Preheat the oven to 400 F. Grease your mini bundt pan (enough for 12 mini bundts, so probably 2 pans). Scoop the batter into the prepared bundtlette wells, dividing the batter evenly. Bake the bundts until a cake tester inserted in the center comes out clean, 17-22 minutes (check at 17). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling. 3.2.2499
This month, the Bundt Bakers are baking up breakfast. We have 15 beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.
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