BUTTERMILK BLUEBERRY BREAKFAST CAKE
This morning I awoke needing an easy , summery, cake-like-but-not-dessert-like breakfast treat. one among Ben’s friends had crashed here last night, and that i thought it only appropriate to treat him to a correct breakfast.
In other words, i used to be craving sugar and carbs. the reality is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need an honest , seasonal, berry cake recipe in their morning-treat repertoire?
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| BUTTERMILK BLUEBERRY BREAKFAST CAKE |
Nobody. and that i think I’ve found the recipe that matches 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 among the foremost satisfying people to cook for. If it had been Baby Boy’s favorite cake, it might soon be mine, too. This cake is delectable! i feel you’ll love it , too.
INGREDIENTS:
- ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
- zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk, see FAQs below
INSTRUCTIONS:
- 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 (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat 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 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.
