Blueberry-Lemon Breakfast Cakes
“This is my new favorite breakfast!” declared my 8-year-old when I first made these Blueberry-Lemon Breakfast Cakes and I have to agree. With just a little sweetness and a protein-packed custardy-smooth cake, these will start everyone’s morning off right. You could also turn them into a dessert by sprinkling them with some cinnamon or vanilla-sugar.
- 3 large eggs
- 1/2 cup sugar
- 6 Tbsp. butter melted
- 1 cup part-skim ricotta cheese (or use any variety)
- 1 cup low fat plain yogurt (or use any variety)
- 1 lemon zest only about 1 tsp.
- 3/4 cup all-purpose flour (use wheat/gluten-free,if needed)
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
- 1 1/2 cups blueberries or wild blueberries, fresh or frozen
- Preheat the oven to 350 degrees and spray or grease 8 4-oz. ramekins.
- In a large bowl, beat the eggs and sugar until smooth. Add the melted butter, ricotta cheese, yogurt, and lemon zest and beat until well-combined.
- Gently stir in the flour, salt, and baking powder until just combined.
- Evenly distribute the batter amongst the 8 ramekins and then top with the blueberries.
- Place all of the ramekins on a baking sheet and bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to sit for 10 - 15 minutes to allow them to firm up a little bit more. Turn out the cakes out into a plate or eat straight out of the ramekins, or allow them to cool completely and then cover with plastic wrap and store in the refrigerator for up to 5 days. They can be enjoyed cold or you can take the chill off by microwaving them for 20 seconds.
Do Ahead or Delegate: Beat and refrigerate the eggs, zest the lemon, or fully prepare and refrigerate the cakes. Scramble Flavor Booster: Add another ½ tsp. lemon zest. Tip: Blueberries and other blue/purple foods (eggplant, plums, blackberries, currants, purple carrots, etc.) are nutritional powerhouses! They help fight inflammation, lower LDL (“bad” cholesterol), and even fight tumor growth. Nutritional Information Per Serving (% based upon daily values): Calories 258, Total Fat: 12g, 19%; Saturated Fat: 7g, 34%; Cholesterol: 99mg, 33%; Sodium: 328mg, 14%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 1g, 0%; Sugar: 18g; Protein: 9g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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