Buttermilk Blueberry Breakfast Cake

We love our high bush blueberries here at 1840 Farm and always tuck some away in the freezer for the cold New England winter.

With an outside temperature of -1.9 ºF., I decided to bake something with blueberries that would not only add warmth to the  kitchen but result in something delicious for the farmers.

Baking with berries from our own garden in the dead of winter provides an added benefit of making us truly appreciate all the hard work we did in the garden the previous summer.

Although I love recipes that have family connections, sometimes you find a really good one on Pinterest and just have to give it a try.

The recipe was very quick to assemble, turned out moist inside, was crispy on the top, and pretty to look at. This may be, hands down, the best breakfast type cake/bread recipe I’ve made.

Buttermilk Blueberry Breakfast Cake

We shared it with family, had it for breakfast with hot coffee, and enjoyed it for dinner with a delightful omelet made with our farm-fresh eggs.

Slice of Breakfast Cake

It was delicious any time of day. Hope your family enjoys it as much as ours.

Buttermilk-Blueberry Breakfast Cake
adapted from Alexandra’s Kitchen

Serves 6-8

½ cup unsalted butter, room temperature
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups King Arthur White Whole Wheat Flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 cup fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

1. Preheat the oven to 350ºF. Cream butter with 7/8 cup of the 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 the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. 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. 35 minutes was perfect timing.

Although there was a suggestion to wait 15 minutes, we couldn’t  - we ate it warm.

Linked to My Turn for Us, Freedom Friday, 01/04/12

Linked to Katherine’s Corner Thursday Favorite Things Blog Hop

About these ads