Friday, August 2, 2013

Blueberry Breakfast Cake

Image from the Internet

This is a recipe from pinterest.

It's also labeled as "Starbucks copy kat recipe."  I'm not sure about that claim.

But I know it's good because my friend makes it.

Matter of fact, I like it when my friend makes it and shares with me!

It's just perfect!

The sharing, that is!

I'm making this cake and going to freeze it for an easy "vacation" breakfast.

It will be devoured, no doubt!

That's why I want you to be able to make it too!

And maybe you'll decide to share some with a friend!

Blueberry Breakfast Cake

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (I used frozen)
½ cup buttermilk

 Preheat the oven to 350ºF.

Cream butter with lemon zest and the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. 

In a small bowl, mix 1 3/4 cups flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Toss the blueberries with the remaining ¼ cup of the flour, and fold in the blueberries into the cake batter.

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 1 tablespoon of sugar.

Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, bake the cake longer sometimes it takes patience to allow the middle of this cake to cook!

If you can, allow the cake to cool 15 minutes before serving.

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