3907. BLUEBERRY BACON BREAKFAST CAKE

makes a 9×13 dish


6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)

Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.

Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.

In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.

Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 17, 2012