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Week 111:

RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY

This Blueberry Breakfast Cake is custardy but light and packed with juicy blueberries. The texture is part clafoutis, part Dutch baby, and it’s just right as the centerpiece for a fancy breakfast—or dessert—or part of a brunch table. It’s best warm, but it’s not bad straight from the refrigerator! Thank you, King Arthur Baking—another winner!

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