Blueberry Breakfast Cake
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Breakfast
Yield: 8-12
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
  • 2 teaspoons lemon zest (only the yellow part)
  • ? cup (175 g) sugar (plus extra sugar for dusting)
  • ½ cup / 1 stick (115 g) unsalted butter
  • 1 egg (L)
  • 1 teaspoon pure vanilla extract
  • 2 cups (260 g) all purpose flour, divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 ml) buttermilk
  • 2 cups (280 g) fresh blueberries
Method
  1. Preheat oven (electric) to 350º F / 175ºC and place oven rack in middle position of the oven.
  2. Grease and flour a rectangular pan (8"x12" / 20x30 cm or similar). Set aside.
  3. Once our blueberries are washed, drained and dry, gently mix them with ¼ cup (30 g) of the flour (pay special attention not to break the fruit or it will dye your batter); this way they won’t sink to the bottom of the pan during baking. Set aside.
  4. In a large bowl, mix the remaining flour (1 ¾ cups / 230 g) together with baking powder, baking soda and salt and whisk until combined. Set aside too.
  5. In another bowl, mix sugar and lemon zest, rubbing with your finger tips so that the lemon oils coat the sugar. Set aside.
  6. In the bowl of your stand mixer fitted with a paddle attachment (or a large bowl) beat butter at medium-high speed until soft and creamy.
  7. Add sugar and lemon zest and beat for 3-4 more minutes until light and fluffy. With a rubber spatula, scrape down batter from paddle, sides and bottom of the bowl. Repeat as necessary along the way.
  8. Next, add egg and mix at medium-low speed until totally incorporated.
  9. Add vanilla extract and mix until combined.
  10. Now it’s time to add dry (see point 4) and wet ingredients (buttermilk) alternating like this: we start with ? dry ing., next ½ buttermilk, ? dry ing. again, last ½ buttermilk and final ? dry ing., mixing after each addition just until dry ingredients are moistened. Batter should be still a bit lumpy, (that's fine, don’t try and smooth it) these lumps will disappear during baking. As a result, we will get a rich and dense consistency.
  11. With a gentle hand, fold in blueberries using a rubber spatula until well distributed.
  12. As the baking soda starts working as soon as it gets in contact with acids and liquid, immediately pour batter into greased pan and smooth surface with a spatula. Now sprinkle with some sugar (1 tablespoon will be fine, but if you think you need some more, go ahead!).
  13. Bake for 40-45 minutes until golden brown and a cake tester or skew inserted in the middle comes out clean. If it doesn’t, check every 2 minutes until finally it does. Do not over bake.
  14. Let cool inside pan on a cooling rack for 15 minutes before slicing and serving.Keep covered at room temperature for 2-3 days.Firma Rosa M Lillo
Notes
- This is an ideal basic fruitcake recipe, so feel free to use any other berries, apple & cinnamon, or even chocolate chips! Let your imagination do the job...
- ‘Breakfast’ also means ‘snack’, ‘tea’, ‘elevenses’…
- If you’re an individual version person, do not hesitate to turn this cake recipe into a muffin recipe version. Mind you, watch baking times as in this case it would be much shorter; check after 18 minutes inserting a cake tester or skewer in the center and repeat every 2 minutes until it comes out clean.
- If I were you, I'd buy an extra bunch of blueberries, lest a few "make a detour" during the cake preparation (like in my case)...
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/09/09/blueberry-breakfast-cake/