HOWDY! How in the world is everyone? Sorry I’ve been away so long…life is busy as always. I have continued trying new recipes, but just haven’t had time to blog about them lately. Hopefully, I’ll get a chance to post some of them soon. I’ll start with this yummy breakfast cake that I made into individual muffin-sized servings rather than a regular full-sized cake.
I found the original recipe on a wonderful blog I recently came across called Alexandra’s Kitchen. She calls it Buttermilk-Blueberry Breakfast Cake, and it’s absolutely delicious. It’s very versatile, quick and easy, and works well in either muffin or cake form.
I’m posting my version of the recipe (with a few minor changes), but you’ll want to try it Alexandra’s way as well. And while you’re checking out this recipe, be sure to browse around through Alexandra’s other recipes…you’ll find plenty of yummy things to try.
Anyway…here’s my version. Give it a try, and let me know what you think!
Individual Blueberry-Buttermilk Breakfast Cakes
1/2 cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup sugar (3/4 cup + 2 Tablespoons)
1 egg, room temperature
1 tsp. vanilla
2 tsp. lemon juice
1-1/2 cups all-purpose flour (set aside 1/4 cup to toss with the blueberries)
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
1/2 cup buttermilk
For Topping (this is optional, but it adds a delicious lemony-crunchy-sweet texture):
1 to 2 Tbsp. Turbinado sugar (I use granulated Sugar in the Raw)
1 tsp. lemon zest
Preheat the oven to 350°F. Cream butter with lemon zest and sugar until light and fluffy.
Add the egg, vanilla and lemon juice and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of the all-purpose flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Mix turbinado sugar with 1 tsp. lemon zest and set aside.
Scoop or spoon batter into greased muffin tins (my large cookie scoop is the perfect size for this) or spread into a greased 9-inch square baking pan. (Greasing the pans with butter adds a yummy buttery flavor, but non-stick cooking spray will work fine as well.)
Sprinkle muffins (or cake batter) with Turbinado sugar/lemon zest mixture, and bake for 25 to 35 minutes. (NOTE: If you are making a cake rather than muffins, it may take a few minutes longer to cook.) Use a toothpick or metal tester to check for doneness, when it comes out clean, Your muffins are done!
I let them set in the pan for about 3 to 5 minutes, and then remove them to a wire rack to cool for another 5 minutes or so before serving. If you make the cake, there’s no need to remove it from the pan, but you’ll want to let it cool at least 15 minutes before sampling. Those blueberries get HOT! (Not that I would know that from experience.)
Since this is a cake batter, these muffins are very light textured and delicious. You’ll want to make them more than once! They also freeze well if (despite them temptation) you can’t eat them all in one sitting.
I didn’t write it down, so I may be mistaken on this, but I think this recipe made about 15 regular muffins.
Once you’ve tried it, be sure to stroll through Alexandra’s Kitchen, and while you’re there, say howdy and tell her Faithy sent you!
P.S. Hope to be back with some more recipes soon.