Friday, October 25, 2013

Buttermilk-Blueberry Breakfast Cake Recipe

Buttermilk-Blueberry Breakfast Cake Recipe

 ½ cup unsalted butter, room temperature 
2 tsp. lemon zest or more — zest from 
1 large lemon ⅞ cup* + 1 tablespoon sugar** 
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 

This 1 tablespoon is for sprinkling on top 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. Directions 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 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.

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