Blueberry Grunt Recipe From ‘Breakfast’

George Weld and Evan Hanczor are, respectively, the owner and chef of Egg, a breakfast-focused restaurant in Williamsburg, Brooklyn. Together, they authored the new cookbook, Breakfast: Recipes to Wake Up For, which hit shelves March 31. Below, they share a recipe from Weld’s childhood: a blueberry-streaked grunt, an old-fashioned dessert of stewed fruit topped with sweet dough.

Blueberry Grunt
Generously serves 9

During my childhood summers, we’d often be in the fortunate position of having more blueberries than we knew what to do with. That’s when my mother would make this cake for us to eat morning, noon, and night.

2 2/3 cups cake flour, divided
2 teaspoon baking powder
½ teaspoon kosher salt
2 sticks (½ pound) unsalted butter
2 cups turbinado sugar
4 eggs
1 cup milk
1 ½ teaspoon vanilla
1 quart blueberries

Preheat oven to 350ºF. Lightly butter and flour a 9x13-inch pan.

In a large bowl, sift together 2 1/3 cups of the cake flour, baking powder, and salt. Set aside.

Beat butter and sugar together with an electric mixer at medium speed until they are light and creamed. Reduce the speed to low, then add the eggs, one at a time, being sure that each egg is fully incorporated before adding the next.

Add the dry ingredients in thirds, alternating with 1/3 cup of the milk. Add vanilla. Finally, toss the blueberries with the reserved 1/3 cup of flour and fold them into the cake mixture.

Bake for 50 minutes, rotating after 25 minutes, until a tester comes out clean and the cake springs back slightly when gently touched. Most of the blueberries will sink to the bottom of the pan as the cake cooks.

More sweet things to have for breakfast: 

A tropical smoothie bowl from Sprouted Kitchen Bowl and Spoon

The best waffles across America

Creamy coconut porridge from Deliciously Ella

What’s your go-to breakfast? Tell us below!