• Susie Csorsz Brown

Blueberry Buttermilk Breakfast Cake


Cake for breakfast that you don't have to wake up at o'dark:30 to make?! Yes, please. And please don't take the title to heart: you can also have this cake for dessert too!


A note on the berries: blueberries rock in this cake, but if you have a different berry on hand, give it a go! Bet it would be awesome. You can use fresh or frozen; if using frozen, there is no need to thaw beforehand.


If you are making this ahead: I mean, yes you can bake this ahead, sure, but you can also prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need a bit more time, especially if the batter comes straight from the fridge.


Blueberry Buttermilk Breakfast Cake


Yield: 12 to 16 pieces

Cake for breakfast!

Ingredients


½ cup (8 tablespoons, 4 oz) unsalted butter, room temperature (can sub in 1 T cream cheese for 0.5 oz of the butter amounts)

zest from 1 large lemon

2/3 sugar

1 egg, room temperature

1 tsp vanilla

1 cup all-purpose flour

1 cup whole wheat flour

2 ts. baking powder

1 tsp salt

2 cups fresh blueberries, picked (or use frozen; no need to thaw) over (tossed with 1 T flour)

½ cup buttermilk

1 T coarse sugar


Directions


Preheat the oven to 350ºF. In a large bowl, add the sugar and top with the lemon zest. Take a few minutes to squish the zest into the sugar, releasing the oils. Add the room temperature butter (and cream cheese, if using), and whisk vigorously until well-combined and fluffy.

Add the egg and vanilla and beat until combined. In a medium bowl, whisk together the flour, baking powder and salt.


Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.

Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.


Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.


Let cool at least 15 minutes before serving.

Enjoy!


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