This breakfast experiment is based on a Swedish baked honey cake recipe. I named it “Honey Blue Blue Cake” for the ingredients, and because it was about as unsightly as the reality show with an eerily similar name.
1/4 cup strawberry blossom honey
the zest of one lemon
3/4 tsp salt
1 cup of unbleached white flour
2 cups reduced fat milk
2 tbs butter
1 cup organic frozen blueberries, not quite thawed
How I Made It:
Place a deep dish pie plate in the oven while it preheats to 425 degrees.
Whisk the eggs together in a large mixing bowl. Add the honey and whisk to combine, then do the same with the lemon zest and salt. Add the flour in three parts, whisking to combine as you go. Add the milk in four parts, whisking to create a smooth and watery battery.
Remove the hot pie plate from the oven (use hot mitts!!). Swirl the butter in the hot pie plate to coat it. Pour half the batter into the pie plate. Add the blueberries evenly across the plate. Try to place them in a way that doesn’t result in lots of purple swirls. Slowly add the remainder of the batter to the pie plate.
Bake for 20 minutes, plus or minus, until the edges are golden brown and the puffed up, and the center is set. Serve with whipped cream, syrup, or other festive topping.
It’s supposed to turn out like a custardy pancake. I got close with this first try, though it took a lot longer to set than I expected (resulting in brown edges instead of golden). It was tasty, with a bread pudding sort of consistency, but it needs refinement. I’ll defintely try this again, reducing the milk and increasing the flour.