Recipe BLUEBERRY CAKE | Moist & Tasty | Easy DIY demonstration

BLUEBERRY CAKE | Moist & Tasty | Easy DIY demonstration

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BLUEBERRY BREAKFAST CAKE...with a burst of fresh blueberries in every bite!! Moist and Delicious!! Irresistible!! Recipe below...

BLUEBERRY BREAKFAST CAKE

Preheat oven to 325 degrees F.

Lightly grease and flour (1) 8-inch springform pan or (1) 8-inch round or square baking pan. Set aside.

  • 1/2 cup buttermilk
  • 3/4 cup granulated sugar
  • Zest from 1 lemon
  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries, picked over, rinsed and dried
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour, plus 2 tablespoons
  • 1 large egg, room temperature
  • 1-2 teaspoons turbinado sugar, for top of unbaked cake
  1. Reserve 1/3 cup of blueberries to put on top of cake batter before baking, if desired. Toss remaining blueberries with 2 tablespoons of flour. Set aside.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl add butter, sugar, and lemon zest. Beat for 2 minutes, scraping down the sides of bowl, until light and fluffy.
  4. Beat in the egg and vanilla just until incorporated.
  5. Add 1/3 flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 cup of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat on more time. This cake batter will have a thick texture.
  6. Gently fold in the floured blueberries into the batter using a rubber spatula. Be careful not to rupture blueberries.
  7. Spoon batter into the prepared pan and spread out evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the Turbinado sugar.
  8. Bake in a 325 preheated F. oven for 50-60 minutes or until top is golden in color and a toothpick inserted in the center comes out clean.
  9. Allow the cake to rest for 30-minutes before removing the sides of the springform pan.
  10. Serve warm or at room temperature.

TIPS: To keep longer, refrigerate leftover cake. The warm cake will crumble a little more than a cooled cake.

Enjoy your meal!

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