• Roseanna Rivera

Chamomile Blueberry Breakfast Cake

Updated: Mar 21

I know, I know... you're probably thinking cake for breakfast?! Hear me out. This isn't your traditional cake. The sweetness is soft and subtle and is a perfect companion to your morning coffee or tea.


I'm not the biggest fan of sweets, especially for breakfast. I tend to go for something more savory. This cake is sure to delight your taste buds whether you prefer sweet or savory breakfasts. Plus it's super easy and vegan!



Blueberries are one of my favorite fruits, and they're perfect to add to cakes. They're delightfully sweet with just a hint of tartness.


Chamomile tea is super earthy and slightly floral. Who doesn't love a nice hot cup of chamomile tea to wash your worries away? This cake is secretly infused with chamomile to add a nice floral note to the cake, and it compliments the other ingredients so well.


Enjoy this cake if your craving something sweet for breakfast with your coffee or tea, or for a snack or dessert!



Here's What You'll Need:


Chamomile Milk: We'll be making our own chamomile infused milk for this cake. Such an easy thing to make that adds so much to the final product! The chamomile gives the cake a soft floral note that will have those enjoying a slice asking themselves what is that delightful flavor?


Cold Vegan Butter: Instead of adding in melted butter or oil like a typical cake recipe, we're mixing in cold butter to keep the batter less runny and more hearty... but don't worry, the cake will still be super moist in the end!


Cinnamon: Although we're only adding a small amount, this spice brings the whole thing together! It compliments the chamomile and the blueberries and will fill your home with a wonderful warm and cozy aroma.


Blueberries: Fresh blueberries would work best here, but frozen blueberries are totally fine too! If using frozen add them in straight out of the freezer. If you let them sit out for a bit, the color of the cake might start to get a little muddy (doesn't make a difference in taste though!)

Here's How to Put it All Together:






1. Make the chamomile milk.

2. Combine wet and dry ingredients.

3. Bake for 25 minutes.

4. Top with your favorite fruit, icing, or powdered sugar!




Chamomile Blueberry Breakfast Cake

8 servings | 40 minutes


Ingredients:

* 2 1/4 c. all purpose flour

* 1/2 c. sugar

* 1 tbs baking powder

* 1 tbs ground flax seed (our binding agent; you could also use ground chia!)

* 1/2 - 1 tsp cinnamon

* 1/2 tsp salt

* 4 oz. cold vegan butter, chopped into little cubes (I used 1 earth balance buttery stick)

* 1 c. chamomile milk (or plain non-dairy milk if you prefer)

* 1 c. fresh blueberries (frozen is totally fine, but it makes the color of the batter a lil muddy)


Directions:

For the Chamomile Milk:

* Bring 1 1/2 c. non-dairy milk to a soft boil in a small pot.

* Once boiling add in 3-4 chamomile tea bags and stir. Once the color starts changing, turn off the heat and let it steep for several minutes.

* After boiling, you should be left with about 1 cup of the chamomile milk. If not, just add another splash or two of plain non-dairy milk to even it out!

* We want the milk to be chilled when we add it to rest of the ingredients. Either wait for it to cool down, or transfer it to a small bowl and place that bowl inside a larger bowl filled with ice. Stir it around until it's fully cooled.


1. Preheat your oven to 400 degrees F. Grease a 9 in. round cake pan with oil or butter.

2. Add your dry ingredients to a large mixing bowl and whisk until well combined.

3. Toss in the cubes of butter. Mix it all together with your hands! You should be left with a dry crumbly mixture. Add a couple more pats of butter if it looks too floury.

4. Next, add in the milk and vanilla. Gently mix it together with a wooden spoon. Be careful not to over mix!

5. Add your blueberries to the batter and fold them in gently (save a handful to place on top!)

6. Pour the mixture into your greased cake pan. It should be thick, not runny like a regular cake batter! Spread it out every and top with a couple more blueberries and a generous sprinkling of sugar (gives it a nice crust at the top)

7. Pop it into the oven for around 25 minutes until the top has a light golden brown color and a knife comes out clean.

8. Let it cool completely before topping it with any icing, fresh fruit, or powdered sugar if you wish!


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