It is officially blueberry season in New Jersey! Fresh blueberries are found in the grocery stores for low prices and they are the perfect sweetness and tartness you have waited for. I am a huge fan of blueberry muffins (and I am not talking the ones in the grocery store with the fake berries… Yuckk!) I am talking fresh out of the oven muffins with a ton of fresh juicy blueberries in every bite. Is that enough of a visual for you?
I found this recipe one day while I was on a search for new blogs (I was just totally not paying attention now and typed fresh blueberries instead of new blogs. Apparently I’ve got blueberries on the mind!) Anyways, I found this recipe for Blueberry Buttermilk Breakfast Cake and I knew I needed to try it since it was like a muffin, but in cake form. I bought all the ingredients to make it on Sunday morning and then came down with the craziest cold/fever for the next three days so I never got around to making it. On Thursday night when I was feeling a 1000x better, I was looking in the fridge and noticed I had forgotten about the buttermilk and blueberries I had purchased to make the recipe. I happen to have a spare 15 minutes until our favorite shows started ( hello Burn Notice and Suits fans out there!) So I got to it and whipped up the breakfast cake.
The cake baked while we were watching Burn Notice and we enjoyed a piece during Suits. I would say easy as pie, but this was so much easier than making a pie. I brought the cake to work the next day to share with my co-workers and placed two pieces aside to bring to my mom when I visited the next week. Everyone loved the breakfast cake and wanted to know what the occasion was. What was my reason? It’s officially blueberry season in New Jersey, of course!
- ½ cup unsalted butter (1 stick)
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups AP flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 pint of fresh blueberries, cleaned and stemmed
- ½ cup reduced-fat buttermilk
- Preheat the oven to 350 degrees
- In large bowl, stir butter until creamy
- Take 1 tablespoon of sugar out of the cup of sugar, and set aside for topping
- Add in remaining sugar to butter and mix until light and fluffy
- Mix in egg and vanilla until combined
- In a medium bowl, toss blueberries with ¼ cup of flour
- Whisk together remaining flour, baking powder and salt in another medium bowl
- Alternating between flour mixture and buttermilk combine both into butter mixture until everything is incorporated
- Gently fold in blueberries
- Grease an 9X9 inch baking pan with butter
- Spread batter into pan and then sprinkle with the tablespoon of sugar that you set aside
- Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 15-20 minutes before serving.
Source- Adapted from Chef in Training
