This is by far my family’s favorite way to bake with blueberries. It works with fresh or frozen berries, and although I haven’t had a chance to try it yet I think canned would work just as well. We love to enjoy this for breakfast, but it also makes a great midday snack or dessert! The next time you get your hands on some blueberries, try it!
Blueberry Breakfast Bake
- 2 c. flour (I like using freshly ground hard or soft wheat, but white flour works)
- 1 1/2 c. sugar
- 2/3 c. softened butter
- 2 tsp baking powder
- 1 tsp salt
- 1 c. milk
- 1 tsp vanilla
- 2 eggs, separated
- 2 cups blueberries (fresh or frozen)
Mix the flour, sugar and softened butter together until crumbly. If the butter is somewhat hard still, you can use a pastry blender, or two knives, to cut the butter in.
Set aside 3/4 c. of this mixture for the topping.
To the batter add the baking powder, salt, milk, vanilla, and egg yolks. Use a mixer to blend well.
Beat the egg whites for several minutes until firm (till they hold a peak, or are at least very foamy), then fold this into the batter.
Pour mixture into a 9×13 baking dish. Sprinkle the blueberries over top, then sprinkle the remaining topping over all.
Bake at 350 for 40-50 min, or until firm in center.