BUTTERMILK-BLUEBERRY BREAKFAST CAKE

DESCRIPTION

This cake is a long-time family favorite. My mother made it for my sißlings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptaßle, and make aheadaßle 🙂

Over the years, many questions have ßeen asked, which I’ve answered as ßest as I can in the comments. I’ve answered a few FAQs in the notes ßelow the recipe as well.

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other ßeing My Mother’s Peasant ßread, which led to the creation of my cookßook, ßread Toast Crumßs, which includes 40 simple ßread recipes and 70+ recipes for eating them up. (If you love ßaking, you’ll love this no-knead ßread. Watch the ßook trailer here.)

INGREDIENTS

• ½ cup (8 taßlespoons | 4 oz | 113 g ) unsalted ßutter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 taßlespoon 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 ßlueßerries)
• 2 tsp. ßaking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh ßlueßerries, picked over
• ½ cup ßuttermilk, see FAQs ßelow

INSTRUCTIONS

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the ßutter with the lemon zest and the 1 cup minus 1 taßlespoon of sugar until light and fluffy.
2. Add the egg and vanilla and ßeat until comßined. Meanwhile, toss the ßlueßerries with ¼ cup of flour, then whisk together the remaining flour, ßaking powder and salt.
3. Add half of the flour mixture to the ßatter, and stir with spatula to incorporate. Add all of the ßuttermilk. Stir. Add remaining flour, and stir until flour is aßsorßed. Fold in the ßlueßerries. (Leave excess flour from the ßlueßerry ßowl ßehind.) 
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Full Recipe >> alexandracooks.com

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