Cranberry Breakfast Cake

We had a potluck breakfast of sorts at work last week, so I made this cranberry breakfast cake inspired by a post by Averie Cooks on Pinterest. The original recipe is described as being a mix between a blueberry muffin and pancake. I think it's just more of a quick-bread that looks more like a cake. But still tasty. And moist. It's the perfect, easy breakfast for a crowd. I elected to use cranberries instead of blueberries. Makes it more Christmas-y. But if you're not into some tartness, stick with the blueberries. You may also half the recipe if you're just making it for the family, and use an 8x8 baking dish.

Cranberry Breakfast Cake

2 cups AP flour

1 1/2 cups sugar

4 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp salt

2 large eggs

1 cup buttermilk

2/3 cup sour cream or full-fat Greek yogurt

6 TBSP vegetable oil or unsweetened applesauce

2 tsp vanilla 

1 package fresh cranberries

Powdered sugar for dusting (optional)

• Preheat the oven to 350*F and prepare a 9x13 baking dish.
• In a medium bowl, whisk together the dry ingredients.
• In a small bowl, whisk together the wet ingredients.
• Add the wet mixture to the dry mixture, mixing lightly with a spoon or folding gently with a spatula until just combined. Don't worry about the lumps! You don't want to over mix.
• Gently fold in the cranberries.
• Pour the batter into the baking dish and bake until done. Watch the cake, not the timer. I covered mine at 30 minutes with foil to prevent the top from getting too dark. It was about another 30 minutes before it was done. Keep it in there long enough that a toothpick will come out clean or with a few moist crumbs.
• Let it cool before serving. You may top it off with a dusting of powdered sugar, or get fancy and make some kind of glaze.

Enjoy!