BUTTERMILK-BLUEBERRY BREAKFAST CAKE
Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
- Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
BUTTERMILK BANANA-BLUEBERRY BREAKFAST CAKE RECIPE - (4/5)
Provided by Coppermouse
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease an 11 x 7-inch square baking pan with oil In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries. In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture. Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.
BUTTERMILK BLUEBERRY BREAKFAST CAKE RECIPE - (4.4/5)
Provided by á-161932
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 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 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.
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