Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, buttermilk blueberry breakfast cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Buttermilk Blueberry Breakfast Cake is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Buttermilk Blueberry Breakfast Cake is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Prepare unsalted butter, room temperature
- Get Zest from 1 large lemon
- Get sugar (set aside 1 tablespoon for sprinkling)
- Prepare egg, room temperature
- Take vanilla
- Prepare all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Get baking powder
- Prepare kosher salt
- Prepare fresh blueberries, picked over
- Get buttermilk, see recipe below
Instructions 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’s going to wrap it up for this exceptional food buttermilk blueberry breakfast cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
