Baking can be fun and achievable for everyone. Once you are able to measure accurately and quickly, you can learn the basic quick bread proportions and whip together recipes like this Blueberry Buttermilk Breakfast Cake.
“I can cook, but I can’t bake.”
Have you ever said that? For those who have no kitchen experience, it might not make much sense. However, when you get a little culinary practice, you can see the wisdom of those words.
Cooking is a general term applied to food preparation, but when folks use it this way, they mean something different. Cooking is often considered an art form, where the person doing the cooking has a lot of flexibility in deciding how the recipe will taste. Is the meat a little boring?
A cook finds a new marinade or sauce to make it more interesting. Can’t stand cumin or another spice? A cook will add a different spice to adapt the recipe for his own preferences. Those who cook well can prepare food on the fly, changing, adapting, and learning as they prepare food.
Blueberry Buttermilk Breakfast Cake Recipe
- 9-Inch Baking Pan
- Electric Mixer
- Medium-Sized Bowl
- Small bowl
- ½ cup Softened Butter or 1 stick
- Zest of a Lemon finely grated
- 1 cup Sugar plus 1 tablespoon for sprinkling
- 1 pc Egg
- 1 teaspoon Vanilla
- 2 cups Flour set aside 1/4 cup of this to toss with the blueberries
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 cups Blueberries fresh or frozen
- ½ cup Buttermilk
- Preheat your oven to 350 degrees. Grease and lightly flour an 8 or 9 inch baking pan. You also can use butter to coat the pan and toss a few tablespoons of flour into the pan, shaking it to distribute the flour.
- Using an electric mixer, beat the butter with the lemon zest and 1 cup of sugar. Beat these together until they are light and fluffy. Crack the egg into the bowl, add the vanilla, and beat again until the mixture is a cheerful yellow color.
- If you are using fresh blueberries, toss them with the ¼ cup of flour in a small bowl. If you are using frozen berries, you can skip this step.
- In a medium-sized bowl, stir together the rest of the flour, the baking powder, and the salt.
- Add half of the flour mixture to the batter, using a spatula to stir it, just until combined. Add the buttermilk and stir.
- Add the rest of the flour mixture, stirring again, just until blended. Gently fold in the blueberries and flour mixture.
- Spread the batter in the pan, spreading it gently in an even layer. Sprinkle the extra tablespoon of sugar over the top of the batter.
- Bake the blueberry breakfast cake for 35 to 45 minutes. If you use the smaller size pan, you will need to bake it a bit longer. Use a cake tester to make sure that the cake is fully baked in the middle.
- Let the cake cool for about 15 minutes before cutting it into squares and serving it slightly warm. Refrigerate leftovers covered in plastic wrap or aluminum foil for up to 3 days.
Key Ingredients: Cream Cheese