The Painted Apron

Party Panache, Blueberry & Bacon Breakfast Cake

Posted by the Painted Apron on August 30, 2012 · 7 Comments 

Blueberries, Bacon, Cake! Yes, please!  Sweet & salty, creamy & dreamy, sounds good doesn’t it?  It’s simple to make too, and stays delicious for a week. This would be so perfect for the holidays in December!

Labor Day weekend is fast approaching and the family is coming to the beach for the weekend.  I was going to sneak away from Birmingham early and enjoy a few days on the coast to prepare but Hurricane Isaac rained on those plans.  In fact, the last several days have been nail biters, not knowing what Hurricane Isaac was going to do.  Yesterday I was in a total funk worrying about everyone in harm’s way.  The thing about hurricanes is that as predictable as they are they are totally unpredictable.  You never know if it will be wind, storm surge or flooding that will impact you.  We have been through it many times, some lucky, some not, but it’s the high price of paradise.  Today, after talking to friends and neighbors, we are breathing a sigh of relief and it looks like our weekend will be one of relaxation instead of clean-up,  To celebrate I am making this Blueberry Bacon Breakfast Cake to have on hand.

This make ahead breakfast treat is perfect for a  weekend entertaining family or friends, and it travels well too. Everyone can help themselves to coffee and cake as they wish.  Add some eggs or more fresh fruit for an easy, perfect breakfast!

Gather your ingredients.  I always do this whether I’m photographing or not, it is a time saver not to mention that it makes you think about the recipe and you won’t be half way through making it when you realize you don’t have any eggs or key ingredient.  Pre-measuring helps too, then you just breeze along through the recipe steps.

Fry the bacon and reserve 2 T of the drippings. When you cook maple bacon watch it carefully near the end because the added sugar can cause it to burn.

Make the bacon look like this…if you don’t want to get your hands all greasy & crumbly, use kitchen scissors.

Melt the butter in a large mixing bowl and add the reserved bacon fat that has been cooled slightly, but still liquid and stir in the sugar.

Whisk in the eggs, then add the vanilla.  Mix the dry ingredients together in another bowl then add to batter.  Add milk and stir, mixing with a large spoon.

Toss the blueberries with 1 T of flour.  This will keep them from sinking to the bottom of the cake.

Now add the blueberries and bacon to the batter and gently fold in.

Pour your lovely concoction into a prepared [sprayed with cooking oil spray] 9 x 13 baking dish.

Pop this in the oven and bake at 350, checking at 22 minutes.  Insert a toothpick or cake tester to see if its done, then continue baking if necessary, re-checking every couple of minutes.

While the cake is baking make the glaze.  Beat cream cheese until smooth, mix in milk and vanilla then add sugar.

Adjust amounts if necessary, you don’t want it thick like icing, but thick enough to stay in place but still be able to run down the holes you’re going to poke in the hot cake.

When cake is done, poke holes all over the top with a toothpick or fork and spread the glaze evenly over the hot cake.

Yummmmmm

let the cake cool thoroughly, then cover until serving.  Keep in the refrigerator and warm pieces in microwave or let come to room temperature.  This is a big cake but will keep for a week in your fridge!

You can make this in a 9″ x 13″ dish or in a bundt pan

Blueberry & Bacon Breakfast Bundt

Dessert for breakfast!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 10

Ingredients

  

Cake

• 8-10 slices bacon, cooked crisp
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 6 T butter melted
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 2 tsp vanilla extract
• 8 oz fresh blueberries, washed

Glaze

• 4 oz cream cheese softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 T milk

Instructions

 

Cake

• Whisk butter and fat with sugars to combine then whisk in eggs, blend then add vanilla.
• Toss dry ingredients together and add slowly, mixing with a large spoon, Add milk, stir to combine. Blend batter with a hand mixer until smooth.
• Cut bacon into small pieces
• Toss blueberries with 1 T flour and fold into batter with bacon. Pour into a greased bundt pan and bake at 350 for 30-40 minutes until a tester comes out clean.
• Poke holes all over top of cake and drizzle with real maple syrup if desired
• Let cake cool in pan on a wire rack for 1-3 hours. Loosen edges and invert onto plate

Icing

• Beat cream cheese with hand mixer until whipped and smooth. Mix in milk and vanilla. Add powdered sugar. If glaze is too thick add a little milk, if too thin add more powdered sugar.
• Garnish with fresh blueberries
• Spread icing over top and sides of cake and refrigerate until serving
• Cake serves 8-12

Keyword blueberry and bacon cake, breakfast cake, brunch, coffee cake

Enjoy!