Saturday, March 3, 2012

Sweet Saturday Breakfast

I have been planning on making this blueberry breakfast ever since I first pinned the recipe on pinterest. I finally took the time to try it out, and it was delicious!
blueberry buttermilk breakfast cake
I made it a little differently, leaving out the lemon zest and using frozen blueberries rather than fresh. As you can see, mine turned out a little darker because of that. It was still great....definitely a Saturday morning favorite <3


Here is the recipe:
1/2 cup of butter
3/4 plus 2 TBSP of sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking pwder
1 tsp salt
2 cups of blueberries
1/2 cup buttermilk.
    1. Preheat the oven to 350ºF. Cream butter with the sugar (setting 1 TBSP aside for sprinkling on top) until light and fluffy.
2. 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.
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. Spread batter into pan and sprinkle 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. 
Enjoy your yummy blueberry breakfast cake!

3 comments:

  1. Wow. That sounds and LOOKS absolutely amazing!!! Great Saturday treat, Faith! :)

    ReplyDelete

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