Sunday, February 09, 2020

Alexandra's Kitchen: Buttermilk Blueberry Breakfast Cake

I picked up a bunch of organic blueberries because they looked so nice at the store, and I also picked up some buttermilk, because you can always make cool stuff with buttermilk, but then I waited for the supreme, ultimate opportunity to make something special with these ingredients.  And I almost let that time pass me by.  So then it was a rush to find something fantastic to use everything up, and I lucked upon this recipe that took care of everything.  And yes, it's okay to eat this cake for breakfast.  You have permission.

Buttermilk Blueberry Breakfast Cake
Adapted from Alexandra's Kitchen blog

½ cup (1 stick) unsalted butter, at room temperature
Zest from 1 large lemon
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, divided use
2 teaspoons baking powder
1 teaspoon kosher salt
12 ounces fresh blueberries, divided use
½ cup buttermilk
1 tablespoon demerara sugar

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the sugar until light and fluffy. Add the egg and vanilla and beat until combined.

Meanwhile, toss 2 cups of blueberries with ¼ cup of flour, then whisk together the remaining 1¾ cups flour, baking powder, and salt.

Add half of the flour mixture to the batter, and mix at low speed to incorporate. Add all of the buttermilk and mix again. Add the remaining flour, and mix until flour is absorbed. Remove the bowl from the mixer and gently fold in the blueberries with a spatula (leave excess flour from the blueberry bowl behind).

Grease an 8-inch square baking pan 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 blueberries and demerara sugar.

Bake for 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

Makes 8 to 10 servings

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