Sunday, March 31, 2013

Buttermilk-Blueberry Breakfast Cake

Happy Easter Everyone!

Today has been a leisurely day of eating, chatting, and catching up with a dear friend. We originally planned to meet at a restaurant, but, the idea of fighting Easter crowds seemed counterintuitive if we hoped to have meaningful conversation and time together.

Instead, we decided to have a "banquet" breakfast buffet with fresh orange juice, coffee, fresh fruit, yoghurt, sausage-egg strata (next week's blog), and Blueberry Buttermilk Breakfast Cake.

I had discovered this recipe on Pinterest (www.alexandracooks.com) over Christmas and made it for Christmas Day breakfast.  Jon, having great taste of course, asked for the recipe...so here it is.

Note:
As with the Salted Caramel Chocolate Chip Bars, or most baking for that matter, you will need an electric hand mixer...hope you've invested in one by now, such as 7-speed Kitchen Aid Hand Mixer or have a generous friend to borrow from.)

Equipment:
Electric Hand Mixer
Mixing Bowls
9"x9" or 9"x13" Pyrex, greased
Measuring spoons & cups
Cheese grater with "fine" side OR Microplane grater
Spatula
Fully powered oven
Electric bills paid & functioning outlets

Ingredients:
1/2 cup unsalted butter, at room temp
2 tsp of lemon zest (about 1 lemon)
7/8 c of granulated (white) sugar
1 Tbls granulated sugar
1 egg, at room temperature
1 tsp vanilla



2 cups all-purpose flour (1/4 c for berries)
2 tsp baking powder
1 tsp kosher salt

2 cups blueberries, washed & dried
1/2 cup buttermilk


Note:
7/8 cup = 3/4 cup + 2 Tbls

Instructions:
1. Read the recipe first.
2. Clean kitchen and counter space.
3. Wash your hands.
4. Preheat oven at 350 F degrees.

5. Toss berries in 1/4 c of flour. Set aside.
6. Whisk together flour, baking powder and salt.

7. Cream butter, 7/8 c sugar, lemon zest with mixer until light, fluffy, and silky.
8. Add egg & vanilla. Mix well.


9. Add flour mixture slowly 1/3 c at a time ALTERNATING with buttermilk to butter/sugar mix.



10. Mix well after each addition and scrap down bowl walls with spatula.  Once flour and buttermilk gone:
11. Gently FOLD (do not stir) in berries until just mixed.





12. Pour into greased Pyrex baking dish. Shake dish back and forth to spread batter evenly. Do not flatten with a spoon.


13. Sprinkle with 1 Tbls of sugar.



14. Bake at 350 F for 35 minutes or until toothpick comes out clean.


15. If not done, bake another 5-10 minutes.
16. Consume.



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Mother's Day Coffee Mug