Buttermilk Blueberry Breakfast Cake
Forgive me, I can't help it, I had to post it. I just saw it (Darn you Pinterest, we have a love hate relationship) I'm hungry and it looks so good! Found this at Alexandra Cooks. She has a great list of recipe. Check out her site, beautiful photography.
How could I deny that beautiful piece of cake. If I only have Blueberries right now it would be in my oven. You can bet that I will tomorrow though.
Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon 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
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
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, then whisk together the
remaining flour, baking powder and salt.
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 to see if it is done. 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.
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I know I know, I shouldn't be posting things like this so late at night when a snack like that looks so good. I will try to have some control next time but for now I must have it.
Thanks for stopping by!
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Dori
this looks YUM-MEE can't wait to try it!
ReplyDeleteI made this batter, but wasn't sure what type flour. Self rising or all purpose? This batter was very thick with two cups of flour and only half cup of buttermilk, so I had to add more buttermilk or I wouldn't be able to mix in blueberries. So I had to add more sugar and vanilla too. In oven currently so will see how it turns out.
ReplyDeleteWas wondering how anonymous recipe turned out....getting ready to make.
DeleteMake the dish today and mine turned out great!!! Was not dry at all and did not last very long!! Gone in a flash! Thanks for sharing!
ReplyDeleteI have made this exactly how the directions say. The batter is very thick and you have to fold the blueberries in carefully, but it turns out AMAZING. It's SO good! It's totally my go-to for blueberry muffins, bread, etc.
ReplyDeleteBaking it right now, substituted honey for sugar. Can't wait to see how it comes out!
ReplyDeleteThis looks so yummy....tried to sign up for your blog...hope it went thru :)
ReplyDeleteFollowed recipe exactly. Looks great, smells great but tastes like baking soda and salt.
ReplyDeleteThis is the second time I make this...so worth every last crumb!!!
ReplyDelete