Monday, June 24, 2013

Buttermilk Blueberry Breakfast Cake

I found this recipe on Pinterest and was tasked with making something for Sunday Brunch, and with our CSA blueberries hanging out in the fridge this seemed like a good idea!
yield: 9 servings

1/2C (1 stick) butter, room temperature
zest from 1 large lemon
7/8C (3/4C + 2 tbs) sugar
1 egg, room temperature
1 tsp vanilla
1 3/4C flour
2 tsp baking powder
1 tsp sea salt
1/2C buttermilk
2C fresh blueberries
1/4C flour (for coating blueberries)
1 tbs sugar (for sprinkling on top)

  1. Preheat oven to 350 degrees.
  2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. 
  4. Toss the blueberries with 1/4 cup of flour.
  5. Whisk together the remaining flour, baking powder and salt. 
  6. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  7. Fold in the blueberries.
  8. Grease an 8" square baking pan (or something similar) with butter or coat with non-stick spray.
  9. Spread batter into pan.
  10. Sprinkle batter with remaining tablespoon of sugar.
  11. Bake for 40 to 50 minutes, until a toothpick comes out clean.
  12. Let cool at least 15 minutes before serving.
  13. Enjoy!

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