Saturday, August 6, 2011

Buttermilk Berry Breakfast Cake


I don't know about you all, but I am loving the berries this summer!  My head is literally spinning with ideas for how to use all this lusciousness to its fullest.  Bake it, cook with it, make it into jam, toss some into salad--the possibilities are endless!!  

However, this is the problem I am running into.  

I simply can't have a dozen desserts floating around my kitchen on any given weekday.  

Just can't.


So the challenge has been to use my fruit at its peak ripeness, but just not all on the same day.

Challenge, I'm telling you.  It's been hard.  

But this cake....not exactly the breakfast of champions, but oh, so wonderful!  The berries are juicy and tender....the crumb light and fluffy.  The fruit makes it moist enough that it passes for a coffee cake.  

It is a lovely thing to eat on a sunny summer morning.


Buttermilk Berry Breakfast Cake
Adapted from Alexandra Cooks

½ cup unsalted butter, room temperature
zest from 1 large lemon
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour plus 1/4 cup
2 tsp. baking powder
1 tsp. kosher salt
1 cup strawberries, hulled and quartered
1 cup blueberries
½ cup buttermilk

Directions:
Preheat the oven to 350ºF.   Cream butter with lemon zest and the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.   Meanwhile, toss the blueberries and strawberries with ¼ cup of flour, then whisk together the remaining 2 cups of flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.   Fold in the blueberries and strawberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray.  Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.   Bake for 35 minutes.   Check with a toothpick for doneness.   If necessary, return pan to oven for a couple of more minutes.   Let cool at least 10 minutes before serving.

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