This is the way and you can trust me on that!
Isn’t this gorgeous? This breakfast treat is a 2-for-1 not only is it excellent as cake but it also makes the perfect French toast. Trust me! Another recipe inspired by Sam the Cooking Guy!
INGREDIENTS
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4-10 ounce cans (5 each) buttermilk refrigerator biscuits
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3/4 cup frozen blueberries, small berries if you can find them
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1/3 cup lemon juice
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1 cup sugar
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1 tablespoon cinnamon
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Melted butter
SERVES 8
Made with frozen blueberries – this crazy little ring kills (that’s a good thing).
DIRECTIONS
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Preheat oven to 375
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Butter bundt pan really well
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Mix cinnamon and sugar together in a small bowl, set aside
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Place about 1/2 the berries in the bottom of the pan
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Separate biscuits – dip in lemon juice, then in sugar mixture and stand them up on their sides on the blueberries in the bottom of the pan – I ended up using only 17, they would all fit.
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Scatter remaining berries on top – but push some of them through into and between biscuits
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Bake approximately 30 minutes, or until brown and firm-ish to the touch
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Loosen edges carefully, put a large plate on top and turn over to unmold
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Voila – it’s gorgeous, and don’t forget to make French toast out of it too!
FRENCH TOAST
The next day, yes, tomorrow, take a couple of slices add it to a two egg and a little milk mixture, and no reason to add nutmeg or cinnamon since it’s already on the cake. . Let them soak for a few seconds and flip. Add to a non-stick pan and you just make French toast as normal. Swath with a little extra melted but, because, why not!
Enjoy!
