Lemon Blueberry Breakfast Cake

You’ll love this lemon blueberry cake as a breakfast, snack, or dessert for the whole family. Lemon essential oil adds a nice tangy touch.

[recipe title=”Lemon Blueberry Breakfast Cake” servings=”6–8″ time=”15 minutes active; 35 minutes inactive” difficulty=”Easy”]

INGREDIENTS:

  • 2 c. flour, divided
  • 2 c. blueberries (fresh or frozen)
  • 1 c. granulated sugar
  • 1/4 c. coarse sugar (or to taste) for topping
  • 1/2 c. buttermilk*
  • 1/2 c. unsalted butter, softened
  • 1 egg
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 10 drops lemon essential oil

INSTRUCTIONS:

  1. Cream the butter and granulated sugar together in a medium bowl until light and fluffy.
  2. Add the egg, vanilla, and lemon essential oil. Mix until well combined, and set aside.
  3. In a small bowl, toss the blueberries with 1/4 c. of the flour. Set aside.
  4. In another bowl, combine the remaining 1 3/4 c. flour, baking powder, and salt.
  5. Add half of the dry mixture to the wet mixture, and stir to combine.
  6. Stir in the buttermilk. Then add remaining dry mixture, and combine.
  7. Fold the blueberries into the batter, leaving the excess flour behind. (Batter will be very thick.)
  8. Spread the batter into a greased 8- or 9-inch square baking dish, and sprinkle the top with coarse sugar as desired.
  9. Bake at 350° for 35–45 minutes or until golden brown.
  10. Allow the cake to cool for 10–15 minutes before serving.
*If you don’t have buttermilk on hand, you can add 2 tsp. vinegar or lemon juice to a 1/2 c. measure, and then fill the remainder with milk. Let sit for 5 minutes before adding to the other ingredients. [/recipe]

Overnight Oats with Blueberry Lemon Jam

Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!

[recipe title=”Overnight Oats with Blueberry Lemon Jam” servings=”4–6″ time=”5 minutes active; 2–8 hours inactive” difficulty=”Easy”]

Ingredients:

  • 1 can (15 oz.) coconut milk
  • 1 cup (100 g) rolled oats
  • 3 Tbsp. (35 g) chia seeds
  • 1 Tbsp. (15 ml) pure maple syrup
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1–2 small, ripe pears, diced
  • Blueberry Lemon Jam (recipe below)

Instructions:

  1. In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
  2. Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
  3. Remove the oats from the fridge when ready to serve, and stir to combine.
  4. Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.

[/recipe]

This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!

[recipe title=”Blueberry Lemon Jam” servings=”Yield=6 oz.” time=”20–30 minutes active; 2–3 hours inactive” difficulty=”Easy”]

Ingredients:

  • 4 cups (550 g) frozen blueberries
  • 1/4 cup (50 ml) pure maple syrup
  • 3 Tbsp. (35 g) chia seeds
  • 1 tsp. (5 ml) lemon juice
  • Pinch of salt
  • 2 drops lemon essential oil

Instructions:

  1. In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
  2. Reduce the heat a little to avoid sticking, and stir in the chia seeds.
  3. Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
  4. Remove from heat, stir in the lemon juice, and transfer to a bowl.
  5. Let the mixture cool for a few minutes before stirring in the lemon essential oil.
  6. Place the jam in the fridge for a couple hours, allowing it to cool completely.

Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.

[/recipe]

Quinoa Fruit Salad with Honey Lime Dressing

Summertime means lots of fruit, but sometimes eating plain fruit can get boring. Try this quinoa fruit salad to change it up and add a little protein to your meal! Serve this as a side or as breakfast. You can eat it as is, or add a little yogurt—either way it tastes great!
Continue reading

Frozen Yogurt Breakfast Bites

If you need a grab-and-go breakfast, give these Frozen Yogurt Breakfast Bites a try! You’ll also give your breakfast a boost in flavor and health benefit by adding a drop of essential oil. For easier eating on the run, just insert a wooden craft stick into each bite before freezing.

Continue reading

Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!
Continue reading

Cinnamon Muffins & Lemon Curd

These two easy recipes incorporate cassia and lemon essential oil and are delicious served together. Try these recipes for breakfast with your family, or try serving them at your next essential oil event!

AT-Muffins

[recipe title=”Cinnamon Muffins” servings=”Yield = 18 muffins” time=”20 minutes active; 20 minutes inactive” difficulty=”Easy”]

Ingredients:

Muffin Batter

  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • 3 cups flour
  • 1 Tbs baking powder
  • 2 drops cassia or cinnamon essential oil

Topping

  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 2 Tbs flour
  • 2 Tbs butter, softened

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Batter: Combine all ingredients in a medium size bowl, and stir until well combined. Pour batter into greased muffin tins, filling each tin about 3/4 full.
  3. Topping: In a small bowl, combine brown sugar, cinnamon, flour, and butter. Spoon topping evenly over muffins.
  4. Bake muffins for 12–16 minutes or until a toothpick inserted in the middle comes out clean.

[/recipe]
[recipe title=”Lemon Curd” servings=”Yield = three cups” time=”30 minutes active” difficulty=”Easy”]

Ingredients:

  • 9–10 drops lemon essential oil
  • 1 cup sugar
  • 1 stick unsalted butter, room temperature
  • 4 extra large eggs or 4 large eggs and 1 yolk
  • 1/2 cup lemon juice (3–4 lemons)
  • 1/8 tsp. salt

Instructions:

  1. Pour sugar and lemon essential oil into a bowl, and mix until well combined.
  2. Cream the butter in a separate bowl, and then beat in the lemon sugar mixture. Add the eggs, one at a time; then add the lemon juice and salt. Mix until well combined.
  3. Pour the mixture into a 2-quart saucepan, and cook over low heat until thickened, stirring constantly. The lemon curd will thicken at about 170º F, or just below simmer.
  4. Remove from the heat, and cool or refrigerate. Serve with cinnamon muffins.

[/recipe]