Buttermilk Blueberry Breakfast Cake

This morning I woke up wanting a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s chums had crashed correct correct here final night, and I idea it merely suitable to deal with him to a authentic breakfast.

INGREDIENTS ½ cup (8 tablespoons | four oz | 113 g ) unsalted butter, room temperature zest from 1 huge lemon 1 cup (214 g)  sugar (set apart 1 tablespoon for sprinkling) 1 egg, room temperature 1 tsp. vanilla 2 cups (256 g) all-purpose flour (set apart 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 recent blueberries, picked over ½ cup buttermilk, see FAQs below INSTRUCTIONS Preheat the oven to 350ºF. Using a stand mixer or handheld mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar till pale and fluffy. Add the egg and vanilla and beat till combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk collectively the remainder flour, baking powder and salt. Add half of the flour combination to the batter, and stir with spatula to incorporate. Add all the buttermilk. Stir. Add remaining flour, and stir till flour is absorbed. Fold within the blueberries. (Leave extra flour from the blueberry bowl behind.) Grease an 8- or 9-inch sq. baking pan (or anything similar—I choose this 8-inch pan simply due to the fact I just like the thicker pieces) with butter or coat with non-stick spray. If you've parchment paper on hand, line the pan with parchment on upper of the butter. Spread the batter into the pan. Sprinkle the batter with the remainder tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan shall be performed in nearer to 35 minutes; an 8-inch pan often wants 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a pair of extra minutes. (Note: Baking for as lengthy as 10 minutes extra also can additionally just be necessary, especially if you’re utilizing a smaller pan corresponding to an 8×8-inch.) Let cool no less than 15 minutes earlier than serving. NOTES Can this be made forward of time? Yes. Prepare the batter, unfold it into the ready baking pan, disguise it with plastic wrap, and shop within the fridge. In the morning, if time permits, carry it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It also can additionally just desire extra time if the batter was refrigerated. Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex. Increase the baking time but start checking on the 35 minute mark. What if I don’t have buttermilk? Use 2% or entire milk or make your personal buttermilk: area 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk till it reaches the 1/2-cup line. Let stand for five minutes. Use as directed. Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use no matter you like, holding in thoughts that each one gluten-free flours soak up liquid differently, so that you will ought to modify to get the batter to the correct consistency. Should the batter be thick? Yes. As with all baking, I pretty suggest utilizing a scale to degree the flour. I even have this one, which fees under $11. Can I bake this into muffins? Yes. Follow the baking directions in this post. Can I use frozen berries? Yes. No ought to thaw. What different fruit also can additionally just well I use? Really any recent fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

In different words, I was yearning sugar and carbs. The reality is I’ve been yearning sugar and carbs and a cake like this for months. But seriously, who doesn’t desire a good, seasonal, berry cake recipe of their morning-treat repertoire?

Nobody. And I assume I’ve discovered the recipe that matches the bill. On an vintage 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 young brother, my parents’ favourite child, and one among probably essentially the foremost satisfying folks to cook dinner for. If it was Baby Boy’s favourite cake, it is going to quickly be mine, too. This cake is delectable! I assume you’ll like it, too.

(And if you’re seeking extra fruit options, this cake is so nice with cranberries.)

Five Favorite Recipes Made with Buttermilk
One-Bowl Buttermilk Birthday Cake
Buttermilk Panna Cotta with Simple Rhubarb Compote
Tartine’s Buttermilk-Blueberry Scones
Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
One-Bowl Buttermilk Pancakes
Bonus: Favorite Buttermilk Dressing for Slaw

Overhead close-up of buttermilk blueberry breakfast cake in glass baking pan

Mise en place: foods and tools

Side view close-up of Lemon-Blueberry Breakfast Cake on wood slicing board

Side close-up of Lemon-Blueberry Breakfast Cake in glass oven-safe baking pan

Overhead close-up of buttermilk blueberry breakfast cake in glass oven-safe baking dish

DESCRIPTION
This cake is a long-time household favorite. My mom made it for my siblings and me whilst we have been young, and each time I pull it out of the oven, clichè simply due to the fact it sounds, I am reminded of summer season mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable

Over the years, many questions have been asked, which I’ve answered as greatest as I can within the comments. I’ve answered just a pair of FAQs within the notes under the recipe as well.

Also, if you’re new here, welcome! You’ve landed on one among the NULL most established recipes on Alexandra’s Kitchen, the different being My Mother’s Peasant Bread, which ended in the advent of my cookbook, Bread Toast Crumbs, which contains 40 easy bread recipes and 70+ recipes for consuming them up. (If you like baking, you’ll love this no-knead bread.)

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