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Blueberry Breakfast Bake with Maple Syrup

Blueberry Breakfast Bake with Maple Syrup

This isn't a typical breakfast bake! Blueberries and pure maple syrup add a tasty twist, making it perfect for brunch or any gathering.MORE+LESS-

16

slices of bread (thicker sliced bread works well)

1

cup fresh (or frozen) blueberries, more if desired (thaw if frozen)

extra pure maple syrup, warmed, for serving

blueberry sauce (see recipe in Step 6 below)

fresh fruit for garnish (raspberries, strawberries)

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  • 1

    Spray 9x13 glass baking pan with cooking spray.

  • 2

    Remove crusts from bread. Cut slices into 1-inch cubes. (Tip: An electric knife works well to cut bread without squishing it.) Place cubes loosely in bottom of prepared pan.

  • 3

    Cut cream cheese into tiny bits. Sprinkle bits over bread. Top with blueberries.

  • 4

    In large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Sprinkle lightly with salt and pepper. Cover with aluminum foil and refrigerate at least 8 hours, or overnight.

  • 5

    Remove from refrigerator 30 minutes before baking. Preheat oven to 350° F. Bake, covered, for 30 minutes. Uncover and bake an additional 25-30 minutes, until golden brown and the center is set. Allow to cool for 10 minutes to set, then serve with blueberry sauce (see below) and warm maple syrup on the side. Garnish with sliced fresh strawberries and whole fresh raspberries if desired.

  • 6

    BLUEBERRY SAUCE: In a sauce pan, combine 1/2 cup sugar, 1 tbsp cornstarch and 1/2 cup water. Whisk to blend well. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 2 cups fresh or frozen blueberries; reduce heat and simmer for 8 to 10 minutes, until berries have burst. Serve warm on the side for drizzling over the Blueberry Breakfast Bake. (Also terrific on pancakes, ice cream or pound cake!)

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
210mg
70%
Sodium
320mg
13%
Potassium
240mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
7%
Sugars
25g
Protein
12g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


The Ultimate Healthy Blueberry Crumble My mom perpetually stocks her fridge with fresh blueberries. Many mornings, she pours herself a small bowl of cereal, usually something containing bran flakes and granola clusters with some slivered almonds as well, and she drops in a handful of those blueberries after pouring in her vanilla almond milk. Have you ever added fresh fruit to a bowl of cereal? When you get a bite with everything—that soft, sweet, juicy burst paired with the slightly crisp flakes or crunchy granola clusters and the cold liquid from the milk—oh my yummm. It’s worth rolling out of bed for, every single time! When the temperatures started rising here in California earlier this month, Mom also began fixing herself one of her favorite summertime treats in the evenings with that same fruit: berries athenaeum. It’s one of the dessert options on the menu at the Athenaeum, a club-style restaurant owned by the college in southern California where she completed her undergraduate degree, and it’s very simple and straightforward. Add vanilla bean ice cream to a bowl, top with fresh berries, and, if desired, drizzle that with a little Grand Marnier and finish with a cookie, traditionally a classic hazelnut pirouline. Mom generally sticks to the ice cream and berries… And after bringing a coworker to the Athenaeum a few years ago for dinner during one of their business trips to the college, that sweet lady started making berries athenaeum at home too! So when I gave Mom and Dad this Ultimate Healthy Blueberry Crumble last Friday, she topped her first slice with vanilla ice cream, just like with her favorite easy dessert. And by the end of the weekend, every last crumb had disappeared from the pan! But since the crumble contained no refined flour or sugar… And a full serving of fruit in every slice… And just 127 calories… My parents didn’t feel guilty about that at all! To make this healthy crumble, you’ll start with the topping. It’s super simple! Just whole wheat flour, old-fashioned oats, and cinnamon held together with a little sweetener and melted butter . Yes, melted butter! Traditional recipes require you to cut cold, cubed butter into that mixture, but… That takes more effort. (And makes my muslces tired, especially if I already finished an arm workout earlier in the day! ?) It’s much easier to stir in melted butter, so we’re doing that instead! As for the sweetener, you’ll use pure maple syrup instead of granulated or brown sugar. Be sure to use the good stuff! Avoid pancake syrup or sugar-free syrup those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “pure maple syrup.” It’s generally sold in thin glass bottles or squat plastic jugs, and I’ve also bought it online. For the fruit, both fresh and frozen blueberries will work! This means that it’s completely possible to enjoy this crumble all year round… Which makes me one very happy girl. Fruit crumbles are one of my favorite desserts because they’re basically healthy enough for breakfast! Lots of fruit + “granola” topping made of wholesome ingredients = breakfast food, right?? (Just say yes!) Because the blueberries release lots of juice while baking, you’ll mix them with cornstarch before adding them to the pan. The cornstarch thickens those juices, especially while the crumble cools, so it’s very important to let the crumble cool completely to room temperature before serving so the cornstarch can do its thing. If you prefer eating your crumble warm, I still highly recommend letting it cool completely, then reheating individual portions! And topped with a little vanilla ice cream… Or, umm, how about vanilla frozen Greek yogurt for breakfast?… Pure bliss. And when you bake this, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your blueberry crumble and feature it in my Sunday Spotlight series! Blueberry Breakfast Bake + Glowing Skin:

These simple ingredients not only taste delicious together and provide us with nutrients we need, but they also work amazingly well to reboot your skin. Yes, giving you beautiful and radiant skin!!

So excited to introduce you all to my friend, Dr. Whitney Bowe, a board certified dermatologist. I’ve created this recipe, with her guidance, to give you an ultimate dose of skin nurturing ingredients!

She dives deep into the gut-brain-skin connection to explain how beautiful and radiant skin is much more than skin deep!

Ingredients in Blueberry Breakfast Bake:

Blueberries: packed with wrinkle fighting antioxidants and vitamins. You can use frozen or fresh!

Bananas: rich in vitamins A, B and E which work as anti-aging and anti smoothing agents. Bananas are also prebiotics which nourish your gut bacteria!

Eggs: Not just rich in protein, but rich in in Omega 3’s to help combat inflammation in the skin, protect against sun damage, and help to keep our skin looking hydrated and young looking. Eggs are a wealth of nutrition, and don’t skip on the yolks! Don’t eat eggs? No problem! Use flax eggs in their place (another fantastic healthy fat).

Walnuts: high in fiber, protein, vitamin E, and omega 3 fatty acids. The fat in walnuts will help our bodies absorb nutrients from fruits and veggies.

Cinnamon: helps to boost collagen production and lower cellular inflammation (which is an age accelerator!) Cinnamon also works to stabilize blood sugar.

Chia seeds: are a fantastic source of Omega 3’s, antioxidants, and anti-inflammatory properties to keep your skin and hair healthy. They also work as a prebiotic feeding our good gut bacteria with soluble fiber! Chia seeds are loaded with fiber.

Almond, Coconut, or Macadamia milk: These are fantastic replacements to cow’s milk because of their skin boosting nutrients that won’t increase your risk for acne.

Himalayan Salt, Shredded Coconut, Coconut flour: For taste and texture! But also provide us a few nutrients.


If you are not making this dinner the night before you can soak the french toast casserole for 30 minutes-1 hour. If you will be soaking longer than one hour place it in in the fridge until you are ready to bake.

French toast casserole is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy. If you find that your blueberry french toast casserole is soggy in the middle it needs to cook a little longer. If you feel your bread is getting over dry then add the foil covering back on.


How to make a Blueberry French Toast Bake

1. Assemble the components – cube the bread, whisk together the egg/milk/maple/seasoning mixture, cube the cream cheese and make the streusel (the streusel will be refrigerated until the casserole is ready to bake).

2. First layer. &frac23 of the bread, ½ of the berries, all of the cream cheese and ½ of the egg mixture.

3. Second layer. Remaining bread, berries and milk/egg mixture.

4. Chill. Cover the casserole dish with plastic wrap and chill it in the fridge overnight.

5. Finish and bake. Remove the casserole from the fridge, uncover and top with the chilled streusel. Bake at 375°F for 40-45 minutes, until browned on top and baked all the way through. Let sit on the counter for 10 minutes before serving.


  • 2 ½ cups old-fashioned rolled oats
  • 1 ½ cups low-fat milk
  • 1 large egg, lightly beaten
  • ⅓ cup pure maple syrup
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup blueberries, fresh or frozen

Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.

Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.

Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.

Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

People with celiac disease or gluten-sensitivity should use oats that are labeled &ldquogluten-free,&rdquo as oats are often cross-contaminated with wheat and barley.


Melt in Your Mouth Blueberry Cake Recipe using Maple Syrup

This easy blueberry cake recipe comes straight from Grandma's kitchen. Michelle made a small adaptation from the original version, because this version only uses a natural sweetener, made straight from her homestead.

From scratch cakes baked in cast iron, with a generations old recipe, and blueberries and maple syrup straight from the homestead makes this one must try recipe, don't ya think?

I'm so thrilled Michelle agreed to deliver this guest post and recipe up for us as well as share her knowledge on how to tap your own syrup (even if you don't have sugar maples), make your own syrup and maple sugar, and how to adapt recipes to maple syrup due to the many health benefits, grab this recipe and then head on over to the podcast for all the goodies!

I've always cherished a good story and delighted in fruit, especially blueberries. So this cake recipe (minus the maple) has been one of my favorites since I unearthed it over a decade ago from a small pile of cookbooks in Grandmom's modest kitchen in her diminutive vacation cottage, after she had passed away. Her dainty, concise handwriting–true to her calm, enduring New Englander nature–filled a small 3࡫ card with directions for deliciousness.

Real Food Connects Generations

That day when I stumbled upon her cursive lettering, describing how to coat the blueberries in flour, mix the dough, and bake the cake in cast iron, I was connected to so much more than a good dessert option. That little recipe card stirred up deep, cherished memories of sitting at her corner kitchen table in front of the window overlooking her many busy bird feeders while she whipped up something in one of her cast iron skillets and talked about things that I wish I could still remember.

Want to learn more about why you should be using maple syrup in your kitchen? Check out our Homemade Maple Syrup Guide- How to Tap, Make Syrup & Baking Tips using all natural sweetener maple syrup and how to make maple cream and maple sugar!

Adjusting existing recipe to maple syrup

Needless to say, Grandmom's blueberry cake became my favorite dessert. Now, after a few years of being the wife of a sugar-maker, I am a die-hard maple fanatic, so I adore Grandmom's blueberry cake on a new level, modifying it with all-natural maple syrup.

You'll need to cut back a some of the liquid in the recipe to account for the sugar content now being syrup, but I've already done it for you in this recipe. But maple syrup is natural, has many vitamins and minerals in it, and has less sugar content than honey, making it a fabulous alternative to processed table sugar.

Because I'm a New Englander, I am surrounded by wild blueberries for many glorious weeks every summer. There are few days on the calendar I cherish more than the ones when my daughters and I hike a nearby mountain and spend hours with the morning sun on our back while we collect buckets full of wild blueberries and talk about unimportant topics that are some of the most significant in life. When we return home, we whip up this family delight together, spanning four generations of love for all things delicious, with a fresh blueberry cake recipe.

But even without a mountain hike, wild berries, or freshly-tapped syrup, this cake truly lives up to its name. Feel free to use frozen berries and all-natural maple syrup you buy online or at the store, making this an easy blueberry cake recipe.

Note from Melissa: original recipe calls for shortening, but I don't use shortening in my kitchen and have found butter and coconut oil make fabulous substitutes. Want to learn how to tap your trees for sap, turn it into delicious syrup, and bake wonderful foods for your family with a natural sweetener from your own land?
Check out Michelle's course and/or e-books by clicking here and use coupon code: MKN at checkout for 10% off.

Melt-in-Your-Mouth Easy Blueberry Cake Recipe

(recipe shared from A Sweet Taste, get your copy for free herea FREE e-book, of maple syrup goodness, )


Blueberry Maple Breakfast Bake

Ingredients

  • 1 loaf (14 ounces) Egg challah or other white bread
  • 4 ounces reduced-fat cream cheese
  • 2 cups fresh or frozen blueberries, divided
  • 8 eggs, beaten
  • 1-1/2 cups milk
  • 1/4 cup maple syrup
  • 1/4 cup melted butter

Directions

Preheat oven to 350°F. Remove crusts from bread cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes our clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional maple syrup, if desired.

About BC Blueberry Council

The mission of the British Columbia Blueberry Council is to enhance the viability and strategic development of the blueberry industry through promotion, research, industry education and relationship building.


Ingredients

You can use either challah, sourdough, French, brioche, honey oat, whatever you want. You don&rsquot have to get the fancy kind, either.

As long as it&rsquos crusty and stale, it&rsquos perfect! Day-old bread works great for this dish since it will absorb the egg custard well.

Tip: freeze the cream cheese 15 minutes before you slice it into cubes. This will make your life so much easier.

The dish is extremely flavorful, but to me, what makes it extra special is the blueberries.

I just love how they pop and burst with sweet juice that complements the casserole so well!

Also, while this recipe calls for fresh blueberries, frozen is fine. If you do use frozen, sprinkle them with some flour, so they won&rsquot bleed all over the dish.

These are what make up your egg custard.

You can use whatever kind of milk you want. Low-fat milk is okay, but if you want your casserole to be creamy, the best options are either whole dairy or half-and-half.

Plant-based milk such as soy or almond is great too as it adds a nutty flavor to the dish.

For the maple syrup, my number one choice is Trader Joe&rsquos, but any brand works fine.

As for the eggs, my preferred brand is and has always been Eggland&rsquos Best. It never fails to provide high-quality and tasty eggs!

But again, any brand you choose will do.

What makes this dish even more delightful is the blueberry sauce!

This simple sauce may only take 10 minutes to make, but it&rsquos oozing with mouthwatering sweet blueberry flavor.

It&rsquos the best way to complete the dish. To make, all you&rsquoll need are the five ingredients listed above.


Blueberry Cinnamon Roll Breakfast Casserole

**easily serves 4 people, we usually double to serve more!

Ingredients:
1 tube of Pillsbury Cinnamon Rolls (I like the large Cinnabon ones – comes with 5!)
1/2 stick of butter
2 tsp cinnamon
1 tsp vanilla extract
3 eggs
1 package fresh blueberries
1/2 cup whole milk
1/2 cup powdered sugar
1 tbsp maple syrup

Preheat oven to 375. Separate packaged cinnamon rolls and cut each roll into 6 pieces. Melt 1/2 stick of butter and mix with 1 tsp cinnamon to coat bottom of your baking dish (I used a 2.5L dish). Put cinnamon roll pieces into dish, in a separate bowl whisk together 3 eggs, 1 tsp cinnamon and 1 tsp vanilla extract and pour over cinnamon roll pieces. Make sure it is evenly distributed! Top with blueberries and bake for 20-25 minutes until browned on top.

While baking, whisk together whole milk and powdered sugar in a bowl to create glaze. Add 1 tbsp maple syrup. We also add the frosting that comes with the cinnamon rolls for extra thickness! Once the casserole is done, spoon the glaze on top of the casserole and serve! I like to add more to individual plates, too. Serve and enjoy!!

Note: this casserole puffs up a lot but doesn’t grow a ton (if that makes sense) so don’t worry so much about the size of the dish! This 2.5L is perfect for 4 and maybe go up a little for an extra batch.


Watch the video: American Breakfast - Fluffy Pancakes, Blueberry Jam u0026 Bacon Caramelized in Maple Syrup (November 2021).