This subtly sweet Blueberry Chamomile Breakfast Cake served with vanilla and honey sweetened Greek yogurt is perfect for your next breakfast or brunch!
Happy weekend friends! Isn’t it wonderful that even though it’s Sunday we still have one more day to relax and call the weekend? Three day weekends are the best and it feels like we haven’t had one in a while. Hopefully you guys have been enjoying warm weather and doing fun things outside. It hasn’t been ideal for barbecuing and hiking here, it’s only supposed to be 60 degrees today. I guess that means I’ll be turning my oven on again and baking another one of these Blueberry Chamomile Breakfast Cakes.
I thought you guys might love this breakfast cake because who doesn’t love the idea of eating a piece of cake for breakfast?! The good news is this is a cake that is healthy enough to eat for breakfast, it’s actually just a batch of muffins in disguise, but don’t tell anyone. I make muffins all the time, but I thought it would be fun to convert a muffin recipe into a cake, I mean why not? There is something so fun about serving and eating a cake like this for breakfast.
I’ve been adding green tea to a lot of my recipes lately, but when I received some delicious citrus chamomile tea for my birthday I thought I would use that instead and change things up. I also added some of the biggest juiciest blueberries I’ve had in my life to the cake. These blueberries were almost twice the size of a normal blueberry and amazingly enough they were sweet and juicy too! Between the citrus and chamomile flavors from the tea, the sweet blueberries throughout the cake, and the touch of honey, it was one of the most delicious breakfast treats I’d had in a long time!
The cake was perfectly delicious on it’s own, but I thought since this was a cake it needed some sort of “frosting”. Well since it’s breakfast, buttercream wasn’t the way to go. Instead I whipped up some plain non-fat Greek yogurt, honey, and vanilla bean paste. I served the perfectly sweetened yogurt alongside the cake so you could spoon however much you wanted onto each bite…trust me when I say you are going to be slathering it all over every bite you take! Next time you want to change up your muffin routine try making this sweet yet still healthy enough for breakfast Blueberry Chamomile Breakfast Cake!
More Tea Infused Recipes
Green Tea Crepes with Matcha Ricotta Filling and Raspberry Sauce
Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting
Blueberry Chamomile Breakfast Cake
Ingredients
Blueberry Chamomile Breakfast Cake
- 2 tablespoons unsalted butter, softened
- 2 tablespoons plain non-fat Greek yogurt, room temperature
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 tablespoons chamomile tea, ground in a coffee grinder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened almond milk, or milk of choice
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup fresh blueberries
Vanilla Honey Yogurt
- 3/4 cup plain non-fat Greek yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350° F. and spray an 8x8 baking dish or one similar in size with cooking spray.
- In a large bowl sift together the flours, ground up chamomile tea, baking soda, and salt. In a glass measuring cup whisk together the milk, egg, and vanilla.
- In the bowl of a stand mixer beat the butter, sugar, yogurt, and honey on medium high speed until thoroughly combined, about 2-3 minutes.
- Starting with the flour mixture gradually add a portion of it to the butter mixture with the mixer speed on low. Once the flour is incorporated add some of the milk mixture. Repeat the process with the flour and milk ending with the flour.
- Using a rubber spatula, gently fold the blueberries into the batter. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack before serving.
- While the cake is cooling, whisk together the ingredients for the Vanilla Honey Yogurt. Serve the yogurt alongside the cake.
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