Breakfast is like being presented with a beautifully wrapped gift first thing in the morning. Breakfast being the first meal taken after rising from a night’s sleep and breaking the previous night’s fast before undertaking the day’s work –special attention is paid to making it a great start to your day.
Fresh seasonal fruit, a pot of freshly brewed coffee or tea, a sweet or savory main entrée, a pretty cloth napkin, and a fresh flower – done. Or perhaps you want to make more of a culinary impression with the Astor House’s Quiche with Home Made Flaky Crust, our Signature Potatoes, an Open-Faced Breakfast Sandwich with Avocado, Ham and Egg or our Delectable Breakfast Bowl featuring Bacon, Eggs and Caramelized Veggies. Top it all off with award winning baked goods- homemade from our kitchen. You won’t leave the table hungry!
As the innkeepers of the Astor House, Tom and Linda Steber are adept in the art of pampering. Guests are served an amazing breakfast in the historic house’s parlor. Among the many delicacies that come from the kitchen are Linda’s baked treats, for which she’s won many awards at the local County Fair. Tom’s Astor House Signature Potatoes are a hit with guests as well.
A breakfast menu is given to you at check-in and you can choose from several scrumptious comfort foods. You may request an early breakfast to get ahead of the crowds at Lambeau or to catch an early morning flight out of Austin Straubel International Airport.
Guests with special diets are welcome and we will prepare a delicious meal that fits your needs. Please note any allergies or restrictions when making your reservation. We will be sure to ask again at check-in.
Blueberry Sour Cream Coffee Cake
3/4 cup butter, softened
1 1/2 cup sugar
1 1/2 tsp vanilla
1/2 cup sugar
1/2 cup all purpose flour
1 1/2 tsp. baking powder
1 1/2. baking soda
1/4 tsp salt
1 1/2 cup sour cream
3/4 cup milk
2 cups frozen blueberries
1/2 tsp cinnamon
1/4 cup soft butter
Heat oven to 350degrees. Grease a 9”x 13”x 2” pan.
Cream butter sugar and vanilla in large mixer bowl, then add in the eggs. Beat on medium speed for two minutes or 300 vigorous strokes by hand. Mix in flour, baking powder, baking soda, and salt alternately with sour cream and milk mixture. Stir in the blueberries and pour into the pan.
Mix the topping ingredients together and sprinkle over the batter. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan before cutting and serving