Double Berry Breakfast Cake

Ahhhhh....I love coming up with tasty breakfast treats. I'm one of those people that craves something salty and sweet in the morning (like bacon and cinnamon rolls). I try to keep our "big" breakfasts to one a week though, just so we aren't packing away too much extra fat and calories on the weekends.

So here you go...Double Berry Breakfast Cake

~ Ingredients ~ 

In a 9x9 pan it makes 9-3x3 squares

• 1/2 cup unsalted butter, room temp
• 1 tbsp lemon juice
• 7/8 cup of sugar and a little extra for sprinkling on top
• 1 egg
• 1 tsp vanilla
• 2 cups of flour (1/4 of this should be separated to mix in with the berries).
• 2 tsp baking powder
• 1 tsp salt
• 2 cups of fruit (fresh or frozen but NOT from a can!)
• 1/2 cup almond milk

~ Directions ~ 

First of, preheat your oven to 350 degrees (175 C). Also, grease a 9x9 pan too.


Cream together the butter, sugar, and lemon juice until it's light and fluffy.

Add egg and vanilla to butter mix and blend completely.

In a separate bowl, whisk together the flour, baking powder, and salt.

In a small bowl, mix your berries with the 1/4 cup of flour. I used 1 cup strawberries and 1 cup blueberries (even though the picture shows only blueberries)

Add the flour mix and the almond milk to the butter mix. Only add a portion at a time and alternate. Soooo 1/3 of the flour, 1/3 of the milk, 1/3 of the flour, 1/3 of the milk and so forth.

Fold in the berries. 

Put the mixture in the greased pan. You'll have to press it down. The mixture is not runny. This is also when you will sprinkle just a hint (1 tbsp) of sugar over the top. You can omit this if you'd like.

In the oven it goes for about 35 - 45 minutes. At 35 minutes, put a toothpick into the center to see if it comes out clean. More than likely, it will need an extra 10-15 minutes.

Yum yum. Let this cool for about 5 minutes before serving. The great thing is, this tastes even better once it's been in the fridge and then reheated. Enjoy!