Friday, July 20, 2012

Buttermilk Blueberry Breakfast Cake

One of my very favorite people is going to have a baby soon, so we recently had a baby shower to celebrate! I hosted with two other girls and it was a breeze to plan (all via email from different cities!) and so fun to have so many of her friends in the same place. We had it at 11 AM, so we went with brunch food and the theme was the colors--bright-ish coral, pink, yellow, orange, and green. I'll share some of the decor pictures, too--I hope I can figure out how to make the poms like she did!!
When I was looking for a muffin or bread to try for the shower, I had a few different recipes picked out. Heath bar coffee cake, cinnamon-sugar muffins....they all sounded good but weren't quite right and weren't sounding like something the mom-to-be would just love. We went to the lake for a weekend with the family and our cousin made this cake and I knew I had to make it and that mom-to-be would love it! Well, we all loved it and there was only a tiny bit left, and that was probably because we were all being too polite to eat the last. This stuff is excellent! It's also really pretty with the blueberries throughout and the sugar sprinkled on top. It's definitely not a healthy breakfast by any means, but it's a great indulgence that you'll probably pull back out for dessert the very same day!
Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk (or 7 1/2 Tbsp milk + 1 1/2 tsp white vinegar..stir and let it sit for about five minutes before using)

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the 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 the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 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 minutes more might be necessary.) Let cool at least 15 minutes before serving.

from Alexandra Cooks

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