With all the rain lately, and Josh feeling under-the-weather I was in the mood to try my hand at baking something for breakfast that he would like. Josh loves blueberries so I stocked up on some when I went to the Farmers Market last time. I put 2 pints in the freezer, for Josh to snack on (and to feed the dogs one frozen one every now and then…. FACT: Blueberries are great for dogs (within reason)! They have a ton of nutrients and are actually better for them than store bought treats, but I digress…) I also had a pint in the refrigerator that I needed to use up.
I woke up early Sunday to take care of the dogs so Josh could sleep in and came across a recipe for Blueberry Buttermilk Breakfast “Cake“, and it just so happened that I had ALL the ingredients… including Low-fat Buttermilk, which I rarely have on hand. So I whipped it up so Josh could have something homemade and yummy for breakfast
Buttermilk-Blueberry Breakfast Cake
- ½ cup unsalted butter, room temperature
- zest from 1 large lemon
- 3/4 cup + 2 tablespoons cups sugar (plus more to sprinkle on top)
- 1 egg, room temperature (if your like me, and wait till the last min, I learned a neat trick to getting it room temperature quickly. Run it under warm water for a few min until it’s no longer cold to the touch… you’re welcome 🙂 )
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk (I used low-fat buttermilk, you know, to keep it “
Preheat the oven to 350ºF
Cream butter with lemon zest and the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 8 x 11 glass dish (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.
*if you want to get crazy, I put the sugar on top of it, then went and got the butane lighter in the garage and Brûléed the top to caramelize the sugar* -when Josh woke up and saw that in the kitchen, he just laughed at me 🙂
NUTRITION FACTS (WARNING: NOT WEIGHT WATCHERS)
Serves 9 (depending on how big/small you cut them) 30g Carbs, 11g Fat, 1g Fiber, 4g Protein. 7 WW+
So it’s not a diet killer, you just have to adjust your count for the day, that’s all 🙂 But it’s the low-fat buttermilk that makes a huge difference.
Josh said this is the BEST blueberry thing I have ever made, and I will have to agree. The cake it’s self was super moist and the lemon zest adds a great flavor!
Stay tuned later this week, I will be trying several Hatch Green Chili recipes in honor of Hatch Green Chili Week at Central Market... which PS.. tomorrow is the last day of it. So if you haven’t made it out there, get out there and get their green chili burgers, they are to die for, and so are their green chili tortillas…
Tonight, Josh is taking me to a nice restaurant in Downtown Fort Worth called Grace. They participate in an event called Restaurant Week (that will be another blog for another day) So I’m looking forward to that.
So, one of the hardest parts of eating healthy and weight loss that I struggle with, is the fact that I have a huge sweet tooth! It’s pretty embarrassing to open my desk drawer and to see the plethora of Hersey kisses (just about any flavor they make it in)…
In my search for “healthy” or low-fat/cal satisfying sweet things, I have come across the recipe for mini cinnamon rolls. I did not have high expectations for these, because they are not Cinnabon rolls. But let me tell you, they are FANTASTIC!! I am eating them as breakfast and desert (if i need something sweet at night… it’s a much better choice over ice cream), Josh has also been eating them and loves them! If Josh likes it, then you know it’s gonna taste good 🙂
Skinny mini Cinnamon Rolls
For the Cinnamon Rolls
- 1 can (13.5oz) Pillsbury refrigerated pizza dough (I used a 11oz because that’s the only I could find)
- 1 1/2 TBS reduced fat butter, melted (like smart balance)
- 4 TBS sugar
- 2 1/2 tsp cinnamon
For the icing
- 1/2 cup plus 1 tablespoon powdered sugar
- 1 1/2- 2 tsp non fat milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
Open the can of pizza dough and stretch out flat onto lined baking sheet. With a brush or spoon, spread ½ of the butter over dough.
Combine sugar and cinnamon in a small bowl, and mix. Sprinkle 2 TBS of this mixture over the top of pizza dough, covering the butter. (Don’t worry, we will use all of it) Now start at the shorter side (, roll the dough so the mixture in on the inside. Rub the remaining butter on the outside of the roll and add another 1 1/2 TBS of the cinnamon/sugar mixture on the outside of the roll.
Cut into rolls, depending on how many oz of pizza dough you used, you should get 12 -16 mini rolls. Put on the baking sheet with a little room around each of them, then sprinkle the tops with the left over cinnamon/sugar mix.
Bake about 10-15 minutes then set aside and let cool (it’s gonna be hard to not eat one right out of the oven, but trust me, the icing makes this thing!)
To make the icing, just combine powdered sugar and milk until it’s think icing constancy. Drizzle it over the rolls (Now you can eat these!!)
Nutrition info: 90 calories, 1g fat, 2g protein, 18g carbs, 1g fiber, 185mg sodium, 7g sugar,2 WW pluspoints
as compared to the Cinnabon Rolls
*SHOCKER* (730 calories, 24g fat, 127g carbs, 127g carbs, 20 WW pluspoints) OUCH!!!!!!!!
Original recipe can be found at skinnykitchen.com
They really are sooo yummy and for sure will satisfy my sweet tooth! I will take 1 of these over snacking on Hersey kisses (at 25 calories each) any day!
I have made several more WW recipes this week (cream of zucchini soup and coconut chicken) and hopefully get to post them this week.
Until next time,