7.02.2012

DCB Recipe #25: Buttermilk Blueberry Breakfast Cake

The only hard thing about this recipe is waiting 15 minutes for it to cool before you can dig in! Perfect for breakfast or as a snack.

Buttermilk Blueberry Breakfast Cake

½ cup unsalted butter, room temperature
2 tsp. lemon zest
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

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 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 the Deep Covered Baker (or something similar) with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake for 35 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.

7 comments:

Connie Weiss said...

Two of my favorite things!!!

Breakfast AND cake!

becca said...

there goes the scales

Karrie Shew said...

oh my! i might have to by buttermilk

Debra Riley said...

Use milk in place of buttermilk and mix a tsp of vinegar to it! Voila! Buttermilk!!!

Elizabeth Erbst said...

Do I have to use unsalted butter?

Stacie said...

Elizabeth - couldn't find an email address for you, hope you check back. I used unsalted because that is what I usually have on hand, but I think either would work fine.

Anonymous said...

Tried this recipe today. The batter was surprisingly thick and had to nearly double the baking time. Looking forward to seeing how it tastes! Smells delicious!