Blueberry & Meyer Lemon Breakfast Pastry

This beautiful breakfast pastry uses store-bought puff pastry as a shortcut. I loved the crushed dried blueberries sprinkled over the top.

I served this pastry as part of our Easter brunch along with my favorite brunch dish, Asparagus, Leek and Gruyere Quiche. We also had fruit and green salads, cheeses with crackers and warm bread, hummus with vegetables, nuts, and sliced kielbasa.

This recipe was adapted from Food and Wine, contributed by Anna Theoktisto. I modified the method and proportions. The combination of blueberries and lemon was bright and delicious.

The pastry is ideally served warm, but I made it a day in advance, refrigerated it overnight, and served it at room temperature. Still great. It could also be reheated prior to serving.

Yield: Two 5×12-inch Pastries (about 8 to 10 servings)

  • 1 (18.3-ounce) package frozen puff pastry, thawed (I used Trader Joe’s)
  • all-purpose flour, for dusting
  • 5.2 ounces cream cheese (such as Philadelphia), at room temperature
  • 5.2 ounces (about 1 1/3 cups) unsifted confectioners’ sugar
  • freshly grated zest from one Meyer lemon
  • 1 tablespoon plus 1 tsp freshly squeezed Meyer lemon juice
  • 5 to 6 T blueberry preserves (I used Stonewall Kitchen)
  • scant 3/4 teaspoon cornstarch
  • 1 large egg
  • 1 T water
  • 2 T whole milk
  • 2 T whole freeze-dried blueberries, crushed
  1. Line two large rimmed baking sheets with parchment paper.
  2. Beat cream cheese, powdered sugar, and lemon zest and juice with an electric mixer fitted with the paddle attachment on low speed, gradually increasing mixer speed to medium-high, until mixture is smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
  3. Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside for icing.
  4. Unroll thawed puff pastry on a lightly floured work surface. (I used a pastry mat instead.) Cut pastry in half lengthwise; place 1 pastry half on prepared baking sheet. Repeat with second roll of pastry on second baking sheet.
  5. Divide remaining cream cheese mixture in half. Spoon one ration of the mixture in a 1 1/2-inch-wide strip lengthwise down the middle of each pastry half on the prepared baking sheets, leaving a 1-inch border along short pastry edges.
  6. Stir together preserves and cornstarch in a small bowl. Divide the mixture into fourths.
  7. Spoon each ration of the preserves mixture evenly along the long edges of both cream cheese strips (about 1 1/2 tablespoons per side), leaving a 1-inch border on each long side.
  8. Beat together egg and 1 tablespoon water in a small bowl. Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture.
  9. Place remaining pastry half on top of filled pastry, pressing edges firmly to seal.
  10. Chill until firm, about 20 to 30 minutes. Meanwhile, preheat oven to 350°F. (I set my oven to true convection.)
  11. Brush chilled pastry lightly with reserved egg mixture. Using a paring knife, cut 5 small (about 1-inch) slits on top of pastry.
  12. Bake in preheated oven until golden brown and evenly puffed, 40 minutes on convection or up to 45 minutes in a standard oven, rotating the pans halfway through the baking time.
  13. Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
  14. Place freeze-dried blueberries in a zip-top bag and crush with a rolling pin.
  15. Whisk milk into reserved 1/3 cup cream cheese mixture until smooth.
  16. Drizzle icing over warm pastries, and sprinkle with crushed freeze-dried blueberries. Serve warm. (see Note)

Note: I waited for the pastries to cool to room temperature prior to drizzling with the icing. Once garnished, I wrapped them in plastic wrap and refrigerated them overnight. Pastry can be reheated or served at room temperature. It will keep in the refrigerator for up to one week.

Banana Bread Crumb Cake

I was planning to make banana bread but then told my husband about this cake. He did not hesitate before casting his vote. 😉 It was incredibly moist and delicious- and easy to make. I loved the crumb layer inside the cake.

This recipe was adapted from cookiesandcups.com. I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven. We ate it for breakfast and dessert!

Yield: one 9×13-inch cake

For the Cake:

  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • 3 tsp baking powder
  • 1 tsp Morton kosher salt
  • 1/2 tsp ground cinnamon
  • 3 ripe medium-sized bananas, mashed
  • 8 T (1 stick, 1/2 cup) unsalted butter, room temperature
  • 400 g (2 cups) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup milk (I used 2%)

For the Crumb Filling & Crumb Topping:

  • 16 T (2 sticks, 1 cup) cold unsalted butter, cubed
  • 432 g (2 cups) light brown sugar
  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • pinch coarse salt
  1. Preheat oven to 350°F. (I set my oven to true convection.)
  2. Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray; set aside.
  3. Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.
  5. Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
  6. Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.
  7. To Assemble: Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and then top with remaining crumb mixture.
  8. Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.
  9. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature.

Mexican Sweet Corn Cake (Pan de Elote)

In Mexico, this simple cake is called panquĂ© de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂

This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.

Yield: 8 to 10 servings

  • 3 medium ears fresh corn, preferably yellow, husked (see Note)
  • 36 grams (1/4 cup) fine yellow cornmeal
  • 14 ounce can sweetened condensed milk
  • 57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
  • 165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2 T cornstarch
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, plus 2 large egg yolks
  • 1/2 cup grapeseed or other neutral oil
  • Confectioners’ sugar, to serve
  • fresh strawberries, to serve
  1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
  2. Mist a 9-inch round cake pan with cooking spray.
  3. Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
  4. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
  5. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
  6. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
  7. Pour the puree into a large bowl.
  8. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
  9. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
  10. Cool in the pan on a wire rack for 30 minutes.
  11. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
  12. Serve dusted with Confectioners’ sugar with strawberry slices on the side.

Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.

Apple-Cinnamon Pull-Apart Rolls with Apple Cider Glaze

One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.

The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.

The apple cider glaze gave them an unexpected tanginess. Tasty and fun.

Yield: 16 rolls

For the Dough:

  • 1 cup (113g) white whole wheat flour
  • 2 cups (240g) unbleached all-purpose flour
  • 1 1/4 teaspoons (8g) fine sea salt
  • 3 tablespoons (32g) potato flour
  • 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoons instant yeast
  • 4 tablespoons (57g) butter, room temperature
  • 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
  • 1/2 cup (113g) lukewarm water

For the Topping:

  • 1/4 cup (4 T) granulated sugar
  • 2 tsp cinnamon
  • 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
  • raisins, optional (I omitted them)

For the Glaze:

  • 2 cups apple cider, reduced, optional
  • 2/3 cup (74g) confectioners’ sugar
  • pinch of fine sea salt
  • 1 T (14g) milk (I used 2 percent milk)
  • 1 T unsalted butter, melted

To Make the Dough:

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
  2. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
  3. Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
  4. Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
  5. Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.

To Make the Topping and Form the Rolls:

  1. Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
  2. In a small bowl, combine the granulated sugar and cinnamon with a whisk.
  3. Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
  4. Sprinkle with raisins, if using, and chopped apple.
  5. Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
  6. Repeat with the remaining balls of dough, raisins, and apple.
  7. Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
  8. Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
  9. Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
  10. Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
  11. Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.

To Make the Glaze & to Finish:

  1. Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
  2. Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
  3. Adjust the consistency of the glaze by adding more milk or more reduced cider.
  4. Using a spoon, drizzle the rolls with glaze.

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

  • 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • 1/2 cup/100 grams granulated sugar, more for sprinkling
  • 1/4 cup/55 grams light brown sugar
  • 3 large eggs, at room temperature
  • finely grated lemon zest from 1 large lemon
  • 1 teaspoon/5 milliliters vanilla extract
  • 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
  • 1/2 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking powder
  • 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
  •  cinnamon, for dusting, optional
  •  Confectioners’ sugar, for dusting
  1. Heat oven to 375 degrees, preferably on convection.
  2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
  3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
  4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
  6. Add dry ingredients to egg mixture and mix until just combined.
  7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
  8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
  9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❀ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

  • 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
  • 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
  • 1 tsp Kosher salt, plus more
  • 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
  • 188 g (1 1/2 cups) all-purpose flour
  • 60 g (1/2 cup) cornmeal, preferably finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 T sour cream
  • finely grated zest of 2 lemons
  • 3 T freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)
  1. Preheat oven to 350°, preferably on convection.
  2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
  3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
  4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
  6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  7. Add dry ingredients to sour cream mixture and whisk gently to combine.
  8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  9. Scrape batter into prepared pan and spread evenly.
  10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
  11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
  12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
  13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

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