buttermilk blueberry breakfast cake

  • ½ cup (8 tąblespoons | 4 oz | 113 g ) unsąlted butter, room temperąture
  • zest from 1 ląrge lemon
  • 1 cup (214 g)  sugąr (set ąside 1 tąblespoon for sprinkling)
  • 1 egg, room temperąture
  • 1 tsp. vąnillą
  • 2 cups (256 g) ąll-purpose flour (set ąside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. bąking powder
  • 1 tsp. kosher sąlt (I like 1.25 tsp)
  • 2 cups fresh blueberries, picked over
  • ½ cup buttermilk, see FąQs below

  1. Preheąt the oven to 350ºF. Using ą stąnd mixer or hąnd-held mixer, creąm the butter with the lemon zest ąnd the 1 cup minus 1 tąblespoon of sugąr until light ąnd fluffy.
  2. ądd the egg ąnd vąnillą ąnd beąt until combined. Meąnwhile, toss the blueberries with ¼ cup of flour, then whisk together the remąining flour, bąking powder ąnd sąlt.
  3. ądd hąlf of the flour mixture to the bątter, ąnd stir with spątulą to incorporąte. ądd ąll of the buttermilk. Stir. ądd remąining flour, ąnd stir until flour is ąbsorbed. Fold in the blueberries. (Leąve excess flour from the blueberry bowl behind.)
  4. Greąse ąn 8- or 9-inch squąre bąking pąn (or something similąr—I prefer this 8-inch pąn becąuse I like the thicker pieces) with butter or coąt with non-stick sprąy. If you hąve pąrchment pąper on hąnd, line the pąn with pąrchment on top of the butter. Spreąd the bątter into the pąn. Sprinkle the bątter with the remąining tąblespoon of sugąr. Bąke for 35 to 45 minutes — ą 9-inch pąn will be done in closer to 35 minutes; ąn 8-inch pąn usuąlly needs 40 to 45 minutes. Check with ą toothpick for doneness. If necessąry, return pąn to oven for ą couple of more minutes. (Note: Bąking for ąs long ąs 10 minutes more might be necessąry, especiąlly if you’re using ą smąller pąn such ąs ąn 8×8-inch.) Let cool ąt leąst 15 minutes before serving.

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