Friday, May 4, 2012

Buttermilk Blueberry Breakfast Cake

recipe adapted from Alexandra Cooks via Pinterest

Serves 6-8 .... or 1-2 depending on your self control!

1/2 cup unsalted butter, room temperature
zest from 1 large lemon  (approx. 2 tsp)
1/2 cup + 1 tablespoon sugar*  *for sprinkling on top of cake before baking 
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries (I used frozen and thawed them out in warm water)
1/2 cup buttermilk

1. Preheat oven to 350 degrees.  Cream butter with lemon zest and 1/2 cup sugar until light and fluffy.  
2.  Add egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk remaining flour, baking powder and salt.
3.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.
4.  Grease a 9 inch square baking pan or something similar with butter or coat with non-stick cooking spray.  Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes.  Check with toothpick.  If necessary, return pan to oven for a couple more minutes.  Note: baking for as long as 10 minutes more might be necessary.  Let cool at least 15 minutes before serving.

The original recipe called for 3/4 cup sugar.  I reduced to 1/2 cup and it still tasted wonderful.  Also, I do like blueberries, but 2 cups seemed like a lot to me, so I only put in 1 cup and it was just the right amount for me, but if you love blueberries.... load it up! I think more blueberries would tend to result in a little bit moister cake if that is what you would like.

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