Best Buttermilk Blueberry Breakfast Cake

Best Buttermilk Blueberry Breakfast Cake – Bestrecipe005



  • ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room
    temperature
  • zest from 1 large lemon
  • 1 cup (214 g)  sugar
    (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this
    to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I like 1.25 tsp)
  • 2 cups fresh blueberries, picked over
  • ½ cup buttermilk,

  1. Preheat the oven to 350ºF. Using a stand mixer or hand-held
    mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of
    sugar 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 half of the flour mixture to the batter, and stir with
    spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour,
    and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour
    from the blueberry bowl behind.)
  4. ………………….
  5. ……………………..



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