So, Thanksgiving week is soon upon us, wow! The biscuit recipe from last week? Very good, nice and light! Today we are not going so light lol! Not real bad though. So you know me and breakfast, so here we go again. BUT this time we are having cake for breakfast, who wouldn't be interested in that!??? I want it! Everybody I know wants it! Bet they are gonna want it at your house too! Please enjoy, this is especially good and easy if you have family staying with you through the holidays! Enjoy! See you next week!
Buttermilk Blueberry Breakfast Cake
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons finely grated lemon rind
7/8 cup plus 1 tablespoon sugar, divided (1 cup less 2 tablespoons)
1 egg, room temperature
1 teaspoon vanilla extract
2 cups fresh blueberries
2 cups all purpose flour, divided
2 teaspoon baking powder
1 teaspoon coarse salt
1/2 cup buttermilk
1. Preheat oven to 350°. Grease a 9" square baking pan with butter, or coat with nonstick cooking spray.
2. Combine butter, lemon rind and 7/8 cup sugar in a mixing bowl. Beat with an electric mixer at medium high speed until light and fluffy. Add egg and vanilla; beat until combined.
3. Toss blueberries with 1/4 cup flour. In a separate bowl, whisk together remaining 1 3/4 cup flour, baking powder and salt.
4. add flour mixture to egg mixture a little at a time, alternating with buttermilk. fold in blueberries.
5. Spread batter in prepared pan. Sprinkle batter with remaining 1 tablespoon sugar. bake 35-45 minutes until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving.
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