Kitchen Creations

Wednesday, May 2, 2012

More Blueberries!

Sadly, this is my last post about blueberries for a bit.  I have used up the last of these frozen wonders from last summer.  The good news is that there will be plenty more to come since we've just planted our own blueberry patch!!  Woo-hoo!  I love all the things we are able to grow here in this beautiful valley and the huge yard God has blessed us with.  Although this is the last of the blueberry recipes  for awhile, it's a great one to end on.  This was originally called a "breakfast cake", but I think it's too sweet for that, so we're just going with dessert on this one; small group dessert to be exact.  When I found the recipe at the "Alexandra's Kitchen" food blog, I knew right away I'd be making it, and soon!!  How can you resist a recipe with blueberries AND buttermilk?!  I couldn't and turns out I was glad I couldn't.  We put the small in small group that night with only 4 adults and 2 kids.  Regardless, we put a HUGE dent in this dessert.

Banish the midweek "blues" with this blueberry goodness tonight!!

Buttermilk Blueberry Cake 
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 of a cup packed brown sugar
1 egg, room temperature
2 tsp. vanilla
2 cups flour (white whole wheat worked great)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tablespoon granulated sugar for sprinkling on top

  • 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 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 tablespoon of granulated sugar. Bake for 45 minutes. Check with a toothpick for done-ness.  Depending on your oven you may need more or less time.  Start checking for done-ness and desired "golden-ness" (I'm liking the "ness" words today!) at about 35 minutes. 
  • Let cool at least 15 minutes before serving.
Click here for printable recipe

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