Blueberry-Lemon Breakfast Cakes
“This is my new favorite breakfast!” declared my 8-year-old when I first made these Blueberry-Lemon Breakfast Cakes and I have to agree. With just a little sweetness and a protein-packed custardy-smooth cake, these will start everyone’s morning off right. You could also turn them into a dessert by sprinkling them with some cinnamon or vanilla-sugar.
Ingredients
- 3 large eggs
- 1/2 cup sugar
- 6 Tbsp. butter melted
- 1 cup part-skim ricotta cheese or use any variety
- 1 cup low fat plain yogurt or use any variety
- 1 lemon zest only about 1 tsp.
- 3/4 cup all-purpose flour use wheat/gluten-free, if needed
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
- 1 1/2 cups blueberries or wild blueberries, fresh or frozen
Instructions
- Preheat the oven to 350 degrees and spray or grease 8 4-oz. ramekins.
- In a large bowl, beat the eggs and sugar until smooth. Add the melted butter, ricotta cheese, yogurt, and lemon zest and beat until well-combined.
- Gently stir in the flour, salt, and baking powder until just combined.
- Evenly distribute the batter amongst the 8 ramekins and then top with the blueberries.
- Place all of the ramekins on a baking sheet and bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to sit for 10 - 15 minutes to allow them to firm up a little bit more. Turn out the cakes out into a plate or eat straight out of the ramekins, or allow them to cool completely and then cover with plastic wrap and store in the refrigerator for up to 5 days. They can be enjoyed cold or you can take the chill off by microwaving them for 20 seconds.
Notes
Do Ahead or Delegate: Beat and refrigerate the eggs, zest the lemon, or fully prepare and refrigerate the cakes.
Scramble Flavor Booster: Add another ½ tsp. lemon zest.
Tip: Blueberries and other blue/purple foods (eggplant, plums, blackberries, currants, purple carrots, etc.) are nutritional powerhouses! They help fight inflammation, lower LDL (“bad” cholesterol), and even fight tumor growth.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 276kcalCarbohydrates: 31gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 97mgSodium: 357mgPotassium: 189mgFiber: 1gSugar: 18gVitamin A: 519IUVitamin C: 10mgCalcium: 205mgIron: 1mg
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