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Buttermilk Blueberry Breakfast Cake
Ingredients:
½ cup (8 tablespoons)) unsalted butter, room temperature
zest from 1 large lemon
1 cup (sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. Vain Vanilla extract - I used Organic Ugandan Vanilla in Organic Vodka
2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh or frozen blueberries, picked over
½ cup buttermilk
Directions:
Preheat the oven to 350ºF. 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.
Add the egg and Vain Vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
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.)
Grease an 8- or 9-inch square baking pan (or something similar and coat with baking spray or parchment. 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 45 to 55 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
