Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, buttermilk blueberry breakfast cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Buttermilk Blueberry Breakfast Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Buttermilk Blueberry Breakfast Cake is something that I’ve loved my entire life.
If you're looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. The buttermilk makes this moist and delicious. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
To begin with this recipe, we must first prepare a few ingredients. You can have buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Prepare 1/2 cup (8 tablespoons) unsalted butter, room temperature
- Take Zest from 1 large lemon
- Get 1 cup sugar (set aside 1 tablespoon for sprinkling)
- Make ready 1 egg, room temperature
- Make ready 1 tsp. vanilla
- Take 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Get 2 tsp. baking powder
- Make ready 1 tsp. kosher salt
- Get 2 cups fresh blueberries, picked over
- Prepare 1/2 cup buttermilk, see recipe below
You will fall in love with this I loved this Buttermilk-Blueberry Breakfast Cake for many reasons. First, any cake that demands to be eaten at breakfast time is alright with me (and can. This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries! There's just something about the middle of winter that has me dreaming of blueberries.
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
This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries! There's just something about the middle of winter that has me dreaming of blueberries. They are after all, the quintessential summer berry, so I guess it would seem fitting to crave them as. This is the best blueberry breakfast cake you will ever eat. Buttermilk-Blueberry Breakfast Cake recipe: Try this Buttermilk-Blueberry Breakfast Cake recipe, or contribute your own.
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