Tuesday, August 18, 2009

Blueberry Breakfast Cake

1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
pinch of salt and cinnamon
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup buttermilk
1 pint fresh blueberries

Preheat oven to 375. Butter a 7x11 baking pan. Whisk together flour, baking powder, baking soda, salt and cinnamon.

Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, and the rest of the flour mixture.

Gently stir in berries. Pour into baking pan.

Bake for about 45 minutes. Cool for 5 minutes, unmold, then cool right-side-up.

What I did differently from the recipe:
I didn't add any salt at all, and I'm sure I used more than a "pinch" of cinnamon. I just kind of poured it - probably 1- 1 1/2 tsp worth. Instead of using buttermilk, I made a mixture of 95% milk and 5% lemon juice in a 1/2 cup measuring cup. I didn't have a 7x11 baking pan so I used an 8x8. And I never use a mixer - I always hand mix. I doubt it makes a difference. Lastly, I checked the cake after 29 minutes (luckily) and it was done. I suggest you do the same! When it came out of the oven, I sprinkled cinnamon sugar on both the top and bottom.

What I'll do differently next time:
Probably sprinkle more cinnamon and sugar at the end, although I could still do that I think.

Thumbs up!! This was SO easy to make, and I had blueberries I needed to use. It was so fast, and it's really delicious. We are snacking on it tonight, but it will be really good for breakfast too.

1 comment:

Jessica R said...

SOOOO Good!! JJ and Jack loooove blueberries and this is so much better than muffins :) THX