Today I’m writing to you all from a place of happiness and fulfillment. Why, might you ask? I tried out a new recipe this morning for breakfast and it was an absolute hit. Here at The American Guest House, we like to prepare a sweet and savory dish, something for everybody’s cravings. After coming across this recipe for a lemon blueberry breakfast cake, I decided I would give it a try and turns out – it paid off. A guest visiting our charming Washington, D.C. bed and breakfast, asked for a second piece while another one asked me to print the recipe for her. If they liked it so much – just like I did – why not share it with others too?
Below is a recipe for a gooey, tasty, sweet breakfast cake that has fresh blueberries and lemon zest coursing through its core. This recipe was originally found here and can also be located via our Pinterest page.
The Sweet
Ingredients
- ½ cup (8 tablespoons) unsalted butter, room temperature
- zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
The How-To
- Preheat the oven to 350ºF. Using a mixer, cream the butter with the lemon zest and the 1 cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with a ¼ cup of flour, then whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the batter, and stir with a spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.) The batter here will be thicker and less runny than your conventional cake batter, but do not worry! It should look like this in order to get its creamy almost custard-like texture.
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — or until a fork comes out clean.
…and the Savory!
Okay, okay so like I said before – we offer both sweet and savory breakfast items for our guests. For the savory portion, I tried out my tried and true vegetable frittata recipe. This is something I’ve been working on to get to perfection and I think I’ve finally got it down.
Ingredients
- 2-eggs per person (20 eggs for 10 people)
- 1/4 cup of heavy cream per 6 eggs (I used 3/4 cup for 20 eggs)
- chopped vegetables of your choice – I like mushrooms and tomatoes
- spinach (to be wilted)
- mozzarella cheese (or your favorite kind)
- salt
- pepper
The How-To
- Pre-heat the oven to 350 degrees. Whisk together your eggs in a mixing bowl until all yolks and whites are combined. Add heavy cream and whisk until combined. Add a pinch of salt and pepper.
- Chop enough vegetables depending on the number of people – I used roughly a cup of diced mushrooms for 10 people and several tomatoes.
- Add olive oil to a large non-stick skillet and heat the vegetables slightly. Once heated, add a few handfuls of spinach and wilt it on top of the other vegetables in the pan.
- After the spinach wilts a little bit, add a between 1/2 cup and 1 cup of cheese to the vegetables in the skillet and let melt just slightly.
- Evenly pour the egg mixture over the vegetables and allow it to cook just a little bit. Once you see the eggs cooking along the edges of the pan, you can move it into the oven, where you will bake at 350 degrees for 20-35 minutes. Keep a close eye on this as different ovens tend to cook it differently.
- Your frittata will be ready to serve when the egg is no longer runny, which often times the middle takes a little time to fully cook. *A trick I do when seeing the outer edges are browning more before the middle cooks all the way through is to add cheese on top so it doesn’t look uneven.
- Remove from oven and cut into slices. Serve hot!
When booking your next DC getaway and are looking for to stay in a boutique bed and breakfast, consider staying at the Guest House. You can try these sweet and savory treats before starting your day on the town!
