Blueberries are my hubby's favorite fruit, probably because the tiny town he grew up in had no less than five blueberry farms and you could buy a 10 lb box of them for just a couple dollars in the summer. But he's more of a fruit purist and rarely wants me to waste his precious berries by baking them in a muffin. He likes them plain, sometimes floating in a little cream and sugar, and occasionally in a pie. The problem is he forgets we have them and before we know it they have turned into a pile of blueberry mush.
Well, there's not much you can do with them once they reach the mush stage, but if you find them buried in the fridge just a few minutes before total mushiness, they are still in fine shape to shine in this blueberry delight. Of course, I barely got this week's bounty of berries unpacked before I decided to bake up a pan of this scrumptiousness for breakfast because I prefer my fruit surrounded by cake!
This recipe is called a breakfast cake, probably because it's not super sweet and there's no frosting, but it could totally fill in for dessert in a pinch because the buttermilk keeps it extra moist and rich-tasting. It tastes better than a muffin, and it's easier! In fact, this whips up so fast, I wouldn't even mind waiting for it to bake on a weekday. The kid likes it, the hubs likes it, and occasionally I even save some for them.
Blueberry Buttermilk Breakfast Cake
Prep time: 10 min Cook time: 35 min
16 servings
½ cup unsalted butter, softened
This recipe is called a breakfast cake, probably because it's not super sweet and there's no frosting, but it could totally fill in for dessert in a pinch because the buttermilk keeps it extra moist and rich-tasting. It tastes better than a muffin, and it's easier! In fact, this whips up so fast, I wouldn't even mind waiting for it to bake on a weekday. The kid likes it, the hubs likes it, and occasionally I even save some for them.
Prep time: 10 min Cook time: 35 min
16 servings
½ cup unsalted butter, softened
2 tsp lemon zest (zest from 1 lemon)
1 cup + 1 Tbs sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour, divided
2 tsp baking powder
1 tsp salt
½ cup buttermilk*
2 cups fresh blueberries
Preheat the oven to 350ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
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.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan 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. Let cool before serving. (Yeah, I just ate it right away.)
1 cup + 1 Tbs sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour, divided
2 tsp baking powder
1 tsp salt
½ cup buttermilk*
2 cups fresh blueberries
Preheat the oven to 350ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
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.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan 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. Let cool before serving. (Yeah, I just ate it right away.)
* I like to buy a half gallon of buttermilk, freeze it in ice cube trays, and then just thaw a few cubes as I need them. 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 1/2 cup of the
prepared mixture for this recipe.
126 calories per serving. Click here for more nutritional info and shopping list!
126 calories per serving. Click here for more nutritional info and shopping list!
No comments:
Post a Comment