Sunday, September 25, 2011

Buttermilk-Blueberry Breakfast Cake

I know I've mentioned before, but I'll say it again, I hardly ever make breakfast, unless it's a special occasion.  It's usually always cereal around here.  But one Saturday, for some reason, I woke up feeling like making something special.  I've had my eye on this recipe for a while now, or should I say pinned to Pinterest, and finally made it.  It didn't fail to impress.  It was yummy!  And very easy to make ;)

It was filled w/ blueberry goodness and so moist and yummy.

Because this was a last minute decision to make, and I never ever have buttermilk I made my own.  Did you know you could do that?  I've heard there's different ways to make it, but I use the vinegar and milk way.  I'll probably never buy the stuff.

What's a 7/8 c of sugar?  Just fill 1 c. and take out a tablespoon!

Cream butter, sugar and lemon zest.  I didn't have lemons, so I used the limes I had on hand.  Worked out great!!

Mix in egg and vanilla.

Mix blueberries and 1/4 c. flour.  (I used mostly fresh and some frozen berries, I don't think it matters)

Alternate mixing in flour and buttermilk until well combined.  Then fold in the Blueberries.

Spread into a square 9x9 baking dish and sprinkle w/ 1 T sugar.

Bake at 350 for 35-45 minutes.  Let cool for 15 minutes...

and serve!  Yummy!

Buttermilk-Blueberry Breakfast Cake

Serves 6-8


½ cup unsalted butter, room temperature
2 tsp. lemon or lime zest or more — zest from 1 large lemon or 2 limes
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour in a small bowl.  Then whisk together the remaining flour, baking powder and salt in a separate bowl.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.  Enjoy!

1 comment:

Bonny Day said...

Yum. I'm making this tomorrow!