Saturday, December 10th, 2011 is a BIG day in the food blogging world this year, because Marnely Rodriguez - of Cooking With Books - is getting hitched!
Nelly's sort of omnipresent - I once called her Blogger Santa (everywhere and anywhere all in one night!) - responding to my desperate questions, always in a matter of seconds. A CIA-trained baker, I really value her advice and opinions.
It's so easy to whip up and needs infinitely less attention than pancakes, while still satisfying that pancake craving (and then some). So, for Nelly and Brian, here is the ever delicious and pleasing Buttermilk-Blueberry Breakfast Cake for a cozy breakfast in bed someday. And hey - I bet this would be great with bananas - Nelly's favourite!
I got this recipe from the blog Alexandra's Kitchen. I followed her recipe exactly and modified only the end result, when I drizzled the cake with butter and maple syrup rather than dusting it with icing sugar. Make sure you check out Alexandra's website because it is chock full of hundreds of amazing recipes in both the cooking and baking departments!
Buttermilk-Blueberry Breakfast Cake
from Alexandra's Kitchen
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 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. 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.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. 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.
Check out what everyone else brought to Nelly's shower!