Blueberry Perch Breakfast Bake
Bell Aquaculture executive director Norman McCowan says the unusual-sounding Blueberry Perch Breakfast Bake is his favorite way to eat yellow perch. Learn more about Bell Aquaculture by clicking here.
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound Bell yellow perch, browned
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
Additional sour cream for topping (optional)
Mix flour, baking powder and soda. Set aside.
Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter mixture. Fold in browned yellow perch and sour cream.
Pour into lightly greased 9x13x2-inch pan. Sprinkle nuts on top. (At this stage, the dough may be covered and refrigerated overnight and baked in the morning.)
Bake at 350º for 35 to 40 minutes. Cool slightly. Serve warm with blueberry sauce.
For blueberry sauce:
Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.
To serve the breakfast bake, cut into squares, drizzle with blueberry sauce and top with a dollop of sour cream if desired.
Makes 12 servings.