I came across this recipe on Pinterest, and was immediately drawn in by the very mention of “Buttermilk.” After opening the link, I discovered that the blogger goes on to say that Buttermilk “is like magic” & “turns everything to gold.” “Super-moist, super-delicious gold.” Can I get an AMEN?!
Buttermilk, combined with my recent love affair with blueberries (don’t tell Brandon,) made this recipe a must-make, for me.
Verdict: a very BIG win!! I plan on making this a frequent addition to my kitchen repertoire.
But don’t just take my word for it…see for yourself!
Blueberry Buttermilk Breakfast Cake
Adapted From: here
1/2 Cup Unsalted Butter, room temperature
2 tsp. Lemon Zest, or more – zest from 1 lg lemon
3/4 Cup + 2 Tbsp Sugar
1 Tbsp Sugar (for sprinkling)
1 egg, room temperature
1 tsp. Vanilla
2 Cups Flour, set aside 1/4 cup to toss blueberries with
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
1/2 cup buttermilk
Preheat oven to 350ºF. Cream butter with lemon zest & 3/4 Cup + 2 Tbsp Sugar. Add egg & vanilla & beat until combined. In a separate bowl, toss the blueberries with the reserved 1/4 cup of flour. Whisk together the remaining flour, baking powder & salt. Add flour mixture to the batter, a little at a time-alternating with the buttermilk. Fold in the blueberries.
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 35-45 minutes. (As all ovens are different, check at 35 minutes by inserting toothpick into the center of the cake. My baking time took the full 45 minutes.)
Let cool at least 15 minutes before serving.
Tips:
*If you are like me and forget to set the egg out overnight to bring to room temperature, just grab a bowl of warm (not HOT, but WARM) water, and place the egg in for about 5 minutes.
**Don’t have buttermilk on hand? – 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. Use only 1/2 cup of the prepared mixture for the recipe.
***High Altitude Baking? – Add 1/4 cup of Flour & 1 Tbsp of Water
