Post by Loupy on Dec 10, 2012 18:06:33 GMT -7
Buttermilk-Blueberry Breakfast Cake
www.alexandracooks.com/
Serves 6-8
Ingredients:
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 (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
Instructions:
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 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.
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** 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.
www.alexandracooks.com/
Serves 6-8
Ingredients:
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 (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
Instructions:
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 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.
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** 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.
