Buttermilk-Blueberry Breakfast Cake- Yes, Cake!

This recipe is taken from Alexandra’s Kitchen. I made it once and I loved it that I think I need to share  this with others. It is a very simple, easy to make, but very yummy recipe that will make people “wow” you on how good this coffee cake is. The flavor of the lemon zest meet the blueberries is just decadent!

PS. I also made my own buttermilk since I didn’t have it at hand when I was making it. It’s easy, only one part of milk and vinegar.

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 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. 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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Surprisingly Good Blueberry Coffee Cake

I attempted to bake again… my motivation was blueberries! I have been trying to find ways to eat them without making them into juice.  While scrambling for dessert and breakfast ideas (I love sweet breakfast meal!), I decided to make a coffee cake. It came out pretty good, but I think what to watch for is not to over mix the dough. This recipe was a hit, especially with the crumble that the cake has in the bottom… yumm, cinnamon and sugar.. perfect combination!

Crumble:
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners’ sugar for dusting

Heat oven to 350 F. Coat a Bundt pan well with cooking spray.

Make the topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.

Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with the topping.

Bake at 350 F for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.

Yum!!!

Published in: on October 11, 2010 at 10:04 AM  Comments (1)  
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Scrumptiously Sweet Blueberry Muffin

I was debating what to have for breakfast and what to do with the blueberries I just bought when I found this recipe. I was thinking about sweet but somewhat healthy breakfast. I always like sweet breakfast. Blueberries were not my first choice of fruit. It was rather an acquire taste for me. After some juices and pastries… I decided that blueberries are not bad at all. Besides, they are packed with antioxidant and good for you. I wasn’t a fan. But, after I tasted Sara Lee’s Blueberry Crumble bread, I changed my mind. It is awesome! If you haven’t tried one of those, you need to. Seriously good!!

1 1/2 cups all-purpose flour or I used wheat flour
2/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For sweet crumble topping:
1/3 cup all-purpose flour
1/3 cup white sugar
4 tbp butter, cubed
1 teaspoons ground cinnamon

Preheat oven to 400 F. Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 25-28 minutes in the preheated oven, or until done.

Enjoy the goodness!