Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

Courses: Breakfast/Brunch
Categories: Coffee Cake
Source: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Serving size: 12 to 16 pieces
Preparation time: 15 mins
Cooking time: 35 mins

Ingredients
cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon 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 blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
cup buttermilk, see FAQs below

Directions
1. Preheat the oven to 350F. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

4. Grease an 8- or 9-inch square baking pan (or something similarI prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 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, especially if youre using a smaller pan such as an 88-inch. Its not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

Notes
FAQs
Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

Can this be doubled? Yes. Bake it in a 913-inch pan like this pan from Pyrex. Increase the baking time but begin checking at the 35 minute mark.

What if I dont have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour.

Can I bake this into muffins? Yes. Grease a jumbo muffin tin (or a 12-cup muffin tin though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

Can I use frozen berries? Yes. No need to thaw.
What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350F for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

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