Cinnamon Roll Bread Pudding

10-12 stale cinnamon rolls (I scrape off some of the frosting)

6 eggs

2 cups milk

1 cup cream

1/3 cup sugar

1 tsp vanilla

1-2 Tbsp. real maple syrup

1 cup fresh blueberries*, washed

Quarter the cinnamon rolls and place in a 9x13 dish overnight.  In a large bowl whisk the eggs and then the sugar.  Mix in the cream, milk, vanilla and maple.  Add the blueberries to the pieces of cinnamon roll in the pan - I lift up pieces of the rolls so there are blueberries evenly distributed.  Pour the milk mixture over the cinnamon rolls.  This needs to sit for at least 20 minutes, but it does great in the fridge overnight.  I just throw some foil on it and then bake it in the morning.  Bake at 325 for 50-55 minutes. 

This is amazing warm with a scoop of vanilla ice cream.

*Pears or raspberries can be used in place of the blueberries or feel free to omit.

Lemon Blueberry Cake

I really liked this recipe, warm out of the oven with the tangy glaze - a perfect snack at 11 o'clock at night.  This is when I do most of my baking - please don't judge.  My only complaint is that between the glaze and the fresh blueberries it got soggy quick.  So, my suggestion would be, MAKE IT and then eat it the same day or as close thereto as possible.

Recipe from Butter Sugar Flour, who adapted it from Smitten Kitchen.

1 1/2 cup flour
1/8 tsp. salt
2 1/2 tsp. baking powder
3 eggs
1 cup sugar
1/2 cup oil
1 cup yogurt
1/2 tsp vanilla extract
3 tbsp. lemon zest
1 1/2 cup blueberries, dried and tossed in 1 tbsp flour

Icing:
Juice from 1 lemon
1 cup powdered sugar

Sift together flour, baking powder and salt.  In another bowl mix eggs, sugar, oil, yogurt, extract and zest. Mix on high for 2 minutes.  Add the dry ingredients and mix.  Fold in the blueberries.  Pour batter into prepared 8x8 square pan (or loaf pan) and bake at 350 degrees for 45 minutes.  Once tester comes out clean allow to cool before adding the icing.