Blueberry Basil Breakfast Cake by
Inspired by GatheredAtMyTable.com
Ingredients
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup semolina flour
1/2 cup granulated sugar
1/4 cup brown sugar
5 fresh Veggie Box basil leaves, chopped
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 cup buttermilk, at room temperature
2 eggs, at room temperature
1 pint Veggie Box blueberries
1/4 cup plain whole milk Greek yogurt
1 tbsp honey
Instructions
Preheat oven to 350° F and line a 9” springform pan with parchment paper. Set aside.
In a small bowl, combine granulated sugar and brown sugar. Add the chopped basil leaves and use your fingers to rub the basil into the sugars until fragrant and combined. Set aside.
In a large bowl, whisk together flour, semolina flour, baking powder, baking soda, and salt. Add the sugars/basil and whisk until combined.
In another bowl, whisk together buttermilk, eggs, vanilla, and melted butter until smooth and homogenized.
Pour the wet ingredients into the flour mixture and whisk until no dry spots remain and you have a thick, smooth batter. Add 3/4 of the blueberries, and use a rubber spatula to gently fold them in until evenly dispersed.
Pour the batter into the prepared cake pan and smooth into an even layer. Sprinkle the top with the remaining blueberries and demerara sugar. Bake for 45-50 minutes, until deeply golden brown and the center of the cake is no longer wiggly. Let cool completely in the pan before slicing and serving.
To serve: whisk together yogurt and honey. Add a dollop of honey yogurt on each slice of cake and serve immediately.
In a small bowl, combine granulated sugar and brown sugar. Add the chopped basil leaves and use your fingers to rub the basil into the sugars until fragrant and combined. Set aside.
In a large bowl, whisk together flour, semolina flour, baking powder, baking soda, and salt. Add the sugars/basil and whisk until combined.
In another bowl, whisk together buttermilk, eggs, vanilla, and melted butter until smooth and homogenized.
Pour the wet ingredients into the flour mixture and whisk until no dry spots remain and you have a thick, smooth batter. Add 3/4 of the blueberries, and use a rubber spatula to gently fold them in until evenly dispersed.
Pour the batter into the prepared cake pan and smooth into an even layer. Sprinkle the top with the remaining blueberries and demerara sugar. Bake for 45-50 minutes, until deeply golden brown and the center of the cake is no longer wiggly. Let cool completely in the pan before slicing and serving.
To serve: whisk together yogurt and honey. Add a dollop of honey yogurt on each slice of cake and serve immediately.