It has been FAR too long since I’ve posted on this blog.  Life has kind of taken the reins and my desire to try new things kind of took a bench on the sidelines.  But last night I was on Pinterest and saw some delicious looking cake/sweet bread that I HAD to make.  So I did!  And it was delicious and, even better, EASY!

The original recipe comes from Alexandra’s Kitchen.  I had to make a few alterations based on the weather (dry, dry, dry) and likely the altitude.

This breakfast cake taste and texture reminds me a bit of biscuits and I think this would be DELISH made with strawberries and dropped free-form onto a baking sheet then topped with fresh strawberries and cream once cooled.  MMMM, that is going to me my next attempt!  Will post final results.

But, as for this recipe.

Blueberry Buttermilk Cake

Serves 8-12 (depends on how you slice the cake)

Ingredients -

  • 1/2 c. Earth Balance (or unsalted butter), room temperature
  • Zest of 1 Lg. Lemon
  • 3/4 c. + 2 TBS sugar
  • 1 Egg, room temperature
  • 1 tsp Vanilla Bean Paste
  • 2 tsp Baking Powder
  • 2 c Flour (minus ~1 TBS)
  • 1 tsp Sea Salt
  • 2 c. Fresh Blueberries
  • 1/2 c + 1.5 TBS Buttermilk (I added the extra buttermilk at the end, the dough was too dry)

Directions -

  • Preheat your oven to 350* and spray/grease one 9×9 baking pan.
  • Cream butter, zest and sugar until fluffy.
  • Add vanilla paste and egg.  Beat until creamy.
  • In smaller bowl, combine blueberries and 1/4c. flour.  Toss until blueberries are coated.
  • In another bowl, combine the remaining dry ingredients.
  • Add flour mixture a little at a time to the wet ingredients.  Alternate with the buttermilk.
  • Dough will be thick and sticky but you should not have any flour that has not been mixed in and it shouldn’t look dry.  If it does, add a little more buttermilk (1/2 tsp at a time) until you get a thick, sticky consistency.
  • Gently fold in blueberries.
  • Place dough in baking pan, carefully spread to the ends and even it out so there are no high/low spots.
  • Bake in preheated oven for 35-45 minutes (I did 45 minutes), until knife inserted in the center comes out clean.
  • Sprinkle the top of the cake with 1-2 tsp sugar, turn on broiler and broil the cake until you get a golden brown color and some of the sugar begins to crystallize.
  • Remove from oven and cool 15 minutes before serving.
  • ENJOY!

Yummo!  Can’t wait to try this with strawberries and the drop biscuit technique.

-R

 

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