BLUEBERRY BREAKFAST CAKE

BLUEBERRY BREAKFAST CAKE
I’m in my cook once eat a few times mode today
because sometimes this Galley Kat would rather just enjoy her morning coffee
with no cooking involved.
I brought a couple of baggies of the dry ingredients
to make this breakfast cake onboard this summer
as a base.
All I have to do is add the eggs and milk and some fresh fruit.
BLUEBERRY BREAKFAST CAKE
2 1/4 cups Bisquick clone mix
1/3 cup sugar
2 tsp grated lemon rind
1/2 cup slivered almonds
1 egg, beaten
2/3 cups milk
1 tsp lemon juice
1/2 cup fresh blueberries
In a ziploc bag add the Bisquick, sugar, lemon rind and almonds
Add lemon juice to milk
(I quite often use buttermilk but this makes a decent alternative)
Whisk together with egg
Combine dry with wet and stir in fruit
Pour batter into a well greased pan
(my only option on our boat is the Omnia Stove Top Oven
which we love so much Captain asked me to have one on the boat
and one for our land- base home)
Set covered pan on the heated base plate and cook with a medium flame
for approimately 20 minutes.
Let cool, slice and enjoy over and over again…
This make enough for at least a couple of breakfasts
and some on the water snacks

 

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