SOURCE: Chilean Fresh Fruit Association

March 28, 2011 05:00 ET

A Fresh, Fruity Blueberry Breakfast

MISSION, KS--(Marketwire - March 28, 2011) - (Family Features) Bring some blueberry sunshine to the breakfast table with a fast and easy recipe for Mini Blueberry and Plum Cornmeal Cakes.

Blueberries, plums, and cornmeal are a great flavor combination, and you don't have to wait until summer to enjoy it. With fresh Chilean blueberries and stone fruits available in grocery stores now, you can make a blueberry and plum brunch treat that's pretty enough for company, or you can treat the family with a better breakfast on the go.

Fresh orange zest in the batter and a simple orange glaze on top really brighten up the taste. Yogurt and ricotta cheese make these mini blueberry and plum cakes extra moist.

When you buy fresh blueberries:

  • Do not wash them until you're ready to eat them.
  • To freeze them for later use, place them one layer deep on a sheet pan, freeze, then place in freezer containers.
  • Use them in fruit salads, pancakes, on top of ice cream, or in pies, too.

For more delicious ways you can enjoy fresh Chilean blueberries and other "summer fresh" fruits, visit www.chileanfruitonline.com.

Mini Chilean Blueberry and Plum Cornmeal Cakes with Orange Glaze 
   
1 1/3 cups flour
2/3 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 sticks butter, softened
1 cup sugar
6 Tablespoons vegetable oil
2 eggs
1 tablespoon vanilla
1 cup ricotta cheese
1/3 cup yogurt
1 1/2 cups fresh blueberries
4 plums, sliced and pitted
   
Glaze  
2 cups fresh orange juice

Preheat oven to 350°F.

Butter six 4-inch sized cake pans or two extra large muffin pans.

Mix together first 4 dry ingredients together. Set aside.

Using an electric mixer, beat butter with sugar until creamy. With mixer running, add eggs, oil and vanilla. Beat in flour mixture just until blended.

Add ricotta and yogurt on low, just to blend. Pour half of batter into prepared pans. Sprinkle with half of fruit. Spoon in remaining batter, then remaining fruit on top.

Bake cakes for 30 minutes or until the tops are golden brown and a tester inserted comes out clean. Cool on cooling rack.

To make glaze: Reduce orange juice to 3/4 cup in a sauté pan. Drizzle over cakes. Serve at room temperature.

Nutrient analysis per serving: Calories 446, fat 23g, calories from fat 207, saturated fat 9g, cholesterol 80mg, sodium 590mg, dietary fiber 2g, protein 7g

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