BLUEBERRY CAKE | Moist & Tasty | Easy DIY demonstration
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
- 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.
- Whisk together flour, baking powder, and salt. Set aside.
- In a large bowl add butter, sugar, and lemon zest. Beat for 2 minutes, scraping down the sides of bowl, until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
- 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.
- Gently fold in the floured blueberries into the batter using a rubber spatula. Be careful not to rupture blueberries.
- 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.
- 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.
- Allow the cake to rest for 30-minutes before removing the sides of the springform pan.
- 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.