Monday, February 13, 2012

Blueberry buttermilk breakfast cake

We didn't do anything exciting for breakfast today, just the usual oatmeal, however, we did such a big breakfast yesterday, there's plenty to post on that.

Look at this lovely blueberry cake. It tastes wonderful too - not too sweet and just a little tangy and fruity from the blueberries. It was a hit with the breakfast guests. :-)

I got the recipe from Pinterest and here's a link to it.

Here's the RECIPE if you can't be bothered to look at the link:

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

  • 7/8 cup = 3/4 cup + 2 tablespoons
  • ** This 1 tablespoon is for sprinkling on top

  • Preheat the oven to 350ºF/170ºC. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  • 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.
  • Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  • 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 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. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

The only thing I did differently is that instead of sugar I used a sugar replacement. I used the Hermesetas Granulated with Fructofibres®. It's great 'cos it is a 1 to 1 measure between it and regular sugar, which makes it a lot easier to measure for baking. I think using this made the cake less sweet.

One other thing I noticed too was the the amount of butter, sugar and lemon zest to cream was too small for my Kitchenaid, so it didn't work very well. I think next time I do this, I will have to do it by hand and then add it into the Kitchenaid when I'm ready to add the flour and buttermilk to for mixing.

Did I mention it was yummy? :-)

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