Wednesday, July 17, 2013

Good Morning Sweets!

I don't really have a sweet tooth unless we are talking about breakfast.
D makes me the BEST French Toast on the weekends, and I LOVE coffee cakes and muffins.
I also like egg casseroles and omelets, but don't generally cook breakfast during the week.
Sometimes I bake a coffee cake or muffins on Sunday afternoon, and if I'm lucky,
the breakfast sweets will last a few days into the week!
 
I happened upon this blueberry coffee cake on Pintrest and it's to die for (if you like blueberries).

This coffee cake is very moist and tastes like fresh blueberries.
 

 
Below is the recipe and the only thing I do differently is that I sprinkle about a tablespoon of raw sugar (the big coarse sugar crystals) on the top before baking so that there is a bit of a crunchy top.


Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***


 
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

 
I love that this recipe calls it "Breakfast Cake" because honestly, it IS cake!
I am contemplating trying this recipe with raspberries...if I do, I will let you know how that works.
 
What is your favorite breakfast food?
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3 comments :

Simply LKJ said...

Perfect timing. I have a HUGE tub of blueberries begging for a yummy dish in our frig. Our bushes are just thriving this year. We can't pick them fast enough.

Katie Clooney said...

This looks so delicious and my family positively adores blueberries! #2 and I will definitely try this recipe!

Jennifer said...

Looks so yummy! Thanks for sharing. :-)

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Christine