BUTTERMILK-BLUEBERRY BREAKFAST CAKE

Buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold.
Use your ← → (arrow) keys to browse

Ingredients

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • ⅞ cup* + 1 tablespoon sugar for sprinkling
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk**

    * ⅞ cup = ¾ cup + 2 tablespoons

    ** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Steps

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ 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 to 45 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!!

 

source alexandracooks

Use your ← → (arrow) keys to browse

Print Friendly, PDF & Email