Hello, I’m Joana. Today, I’m gonna show you how to prepare buttermilk blueberry breakfast cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Buttermilk Blueberry Breakfast Cake Recipe
Buttermilk Blueberry Breakfast Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Buttermilk Blueberry Breakfast Cake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Take 1/2 cup (8 tablespoons) unsalted butter, room temperature
- Get Zest from 1 large lemon
- Take 1 cup sugar (set aside 1 tablespoon for sprinkling)
- Make ready 1 egg, room temperature
- Prepare 1 tsp. vanilla
- Prepare 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Take 2 tsp. baking powder
- Take 1 tsp. kosher salt
- Prepare 2 cups fresh blueberries, picked over
- Prepare 1/2 cup buttermilk, see recipe below
Steps to make Buttermilk Blueberry Breakfast Cake:
- How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of 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 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. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. 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. (Note: Baking for as long as 10 m
So that is going to wrap it up with this exceptional dish buttermilk blueberry breakfast cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
