Easy Buttermilk Blueberry Breakfast Cake - Food Today
I swear buttermilk is magic. It seems to turn everything into gold: super-moist , super-delicious gold.
This morning I awoke needing a simple , summery , cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night , and I thought it only appropriate to treat him to a proper breakfast. In other words , I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously , who doesn’t need a good , seasonal , berry cake recipe in their morning-treat repertoire?
Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s hand writing , I spotted a note: “Baby Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother , my parents’ favorite child , and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake , it would soon be mine , too. This cake is delectable! I think you’ll like it , too.
(And if you’re looking for more fruit options , this cake is so good with cranberries.)
How do you make Blueberry Buttermilk Breakfast Cake?
- Preheat your oven to 350 degrees. Grease an 8 or 9 inch pan and set aside. In a medium sized mixing bowl , cream together the butter , lemon zest , and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl , whisk together the flour , salt and baking powder. Toss the blueberries in 1/4 cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let cook for 15 minutes before serving.
Ingredients
- ½ cup butter , softened
- ¾ cup sugar
- 1 egg , room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 Tbsp. sugar , for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Toss the blueberries with ¼ cup of flour.
- In a separate bowl , 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 non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
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