A blueberry cake is the perfect treat at the end of a summer meal, or even as breakfast, topped with some homemade yogurt. Whether you’re enjoying this summer’s fresh berries, or clearing out last year’s from the freezer, a cake is a delicious choice.
Blueberry Cream Cheese Cake
1/4 cup Butter, softened
4 oz. real Cream Cheese
3/4 cup Sucanat
1/2 Tbl. real Vanilla Extract
1 cup Whole-Grain Flour (gluten-free or your choice)*
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
2 tsp. Cinnamon
1/8 tsp real Salt
3 Tbl. Whole Milk
1 cup Blueberries (fresh or thawed)
*If gluten-free, add an additional “binder” such as soaked chia seeds, xanthan gum, and/or potato starch.
Cream butter, cream cheese, and sucanat together. Add egg and vanilla. Stir in dry ingredients and milk until smooth. Fold in blueberries.
Pour into a prepared 9″ square baking dish. (I grease the pan with unrefined coconut oil, purchased from Mountain Rose Herbs.) Bake at 350 degrees about 30 minutes, or until done.
This recipe is based on this Brunch Buckle recipe, and I converted it to more healthy “real food” ingredients, as well as the option to be gluten-free!
Photo Credit: ReneS
This post is part of the Grocery Cart Challenge Recipe Swap.