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
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