Buttermilk
Blueberry Breakfast Cake
I swear buttermilk is magic. It seems to turn everything into gold: super-moist, super-delicious gold.
This morning I awoke needing a simple, summery,
cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had
crashed here last night, and I thought it only appropriate to treat him to a
proper breakfast. In other words, I was craving sugar and carbs. The truth is
I’ve been craving sugar and carbs and a cake like this for months. But
seriously, who doesn’t need a good, seasonal, berry cake recipe in their
morning-treat repertoire?
Nobody. And I think I’ve found the recipe that fits the bill. On an old
photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby
Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother, my parents’
favorite child, and one of the most satisfying people to cook for. If it was
Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable!
I think you’ll like it, too.
(And if you’re looking for more fruit options, this cake is so good
with cranberries.)
DESCRIPTION
This cake is a long-time family favorite.
My mother made it for my siblings and me when we were young, and every time I
pull it out of the oven, clichè as it sounds, I am reminded of summer mornings
in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂
Over the years, many questions have been
asked, which I’ve answered as best as I can in the comments. I’ve answered a
few FAQs in the notes below the recipe as well.
Also, if you’re new here,
welcome! You’ve landed on one of the two most popular recipes on
Alexandra’s Kitchen, the other being My Mother’s Peasant Bread,
which led to the creation of my cookbook, Bread
Toast Crumbs, which includes 40 simple bread recipes
and 70+ recipes for eating them up. (If you love baking, you’ll love this
no-knead bread.)
INGREDIENTS
·
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, see FAQs below
INSTRUCTIONS
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.
Grease
an 8- or 9-inch square baking pan (or something similar—I prefer this
8-inch pan because I like the thicker pieces) with butter or coat with
non-stick spray. If you have parchment paper on hand, line the pan with
parchment on top of the butter. Spread the batter into the pan. Sprinkle the
batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a
9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40
to 45 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, especially if you’re using a smaller pan such as an
8×8-inch.) Let cool at least 15 minutes before serving.
