Buttermilk Blueberry Breakfast Cake

Amazing dessert with vanilla ice cream or as a morning coffeecake.   Found this great recipe on a food blog called alexandracooks.com. It was delicious and comes together easily.  

With baking, I recommend you either weigh the flour or use the “spooning in” method for measuring rather than scooping in your cup which often is too much flour and leads to a heavy crumb.  Take a large spoon and spoon flour into your measuring cup and level it off with a knife; don’t pack or tap it down.  

Buttermilk Blueberry Breakfast Cake  

INGREDIENTS

1⁄2 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 ( or 3/4 tsp if using salted butter) 

2 cups fresh blueberries, picked over

1⁄2 cup buttermilk

INSTRUCTIONS

1.  Preheat the oven to 350F. 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 1⁄4 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 an 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. Let cool at least 15 minutes before serving.