Wednesday, February 4, 2015
I love breakfast foods. We definitely enjoy our fare-share of breakfast foods, but it seems like very few of them actually end up making it to the ol' blog. I guess part of it could be that by the time we've waited on the goods to cook or bake, it's extremely hard to any longer to enjoy them. So, sometimes, pictures are out of the question.
So, for our impatience, I'm sorry. But, I promise you I'm going to try to make up for lost time and try to start bringing you more delicious breakfast recipes. Complete with a combination of quick, healthy, indulgent, decadent and downright delicious recipes. I'm going to try to bring you a little bit of everything, that way everyone will be able to find something they can enjoy.
So, without further adieu I am starting to carryout my promise to you beginning with a deliciously tempting blueberry breakfast cake. I love breakfast cakes. They are easy, beautiful, delicious and filling. They are kind of like the bars of the dessert world; bars are everything you love about cookies without all the scooping. So, breakfast cakes are all the goodness of muffins without the scooping.
This cake is moist and extremely light and fluffy. It's made with buttermilk, hence the buttermilk in the title, but the buttermilk gives is a delicious and rich tang. That tang compliments the juicy sweet blueberries beautifully. Once the batter is poured in the baking dish, it's given a healthy sprinkle of sugar which gives it a lightly crunchy topping after being baked.
Alexandra's Kitchen is a blueberry lemon breakfast cake, which also sounds amazing and I will probably be giving that variation a try this summer. This cake is the perfect base; light, fluffy and not overly sweet and I can't wait to try different fruits to see how they turn out. My husband and brother-in-law are sitting on the edge of their seats for that version. So, I guess that will be my next attempt! For now, go get a package of blueberries and make this breakfast. You won't be sorry.
Buttermilk Blueberry Breakfast Cake
1/2 Cup unsalted butter, room temperature
3/4 Cup sugar
1 Egg, room temperature
1 Tsp vanilla
2 Cups flour
2 Tsp baking powder
1 Tsp salt
2 Cups fresh blueberries, rinsed and dried
1/2 Cup buttermilk
1 Tbsp sugar, for topping
Preheat oven to 350. Spray a 9x9 baking dish with non-stock cooking spray and set aside
Place butter and sugar in a large bowl, mix on high until cream until light and fluffy and pale yellow. Add the egg and vanilla and mix until just combined.
Toss blueberries with 1/4 cup of flour. Set aside. In a medium bowl combine remaining flour, baking powder and salt and whisk to combine. Alternating between the dry ingredients and wet ingredients, add to the butter mixture, starting and ending with the dry ingredients. Once combined, fold in the blueberries.
Pour in the prepared baking dish. Spread batter evenly in the pan, sprinkle with remaining tablespoon of sugar. Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean. Remove from oven and allow to cool at least 15 minutes before serving.
Recipe source: Chef In Training, originally and slightly adapted from Alexandra's Kitchen