Recipe courtesy of Alejandra Ramos
Recipe courtesy of Alejandra Ramos
Watch how to make this recipe.
Cinnamon Blueberry Pecan Breakfast Cake
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 316
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 45 mg
- Sodium
- 202 mg
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 316
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 45 mg
- Sodium
- 202 mg
Ingredients
Directions
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29m
Easy
CLASS
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.
