Tuesday, January 27, 2015

Snow Day!

Today marks my district's fifth snow day this school year. I don't know about you, but I start to feel pretty anxious if I'm not productive on days off. I thought I'd kick off today by waking up early and cooking an indulgent breakfast just for me! Obviously if you need to, I guess you can share with your family members since it makes 12 servings.


The recipe is from Alexandra's Kitchen and you can find it here!
I already had almost all of the ingredients already. And believe me, I'm not one of those cooks who has a fully-stocked pantry- this is just a really simple recipe. I just had to go out and grab 2 cups of blueberries before I could start baking away.

Buttermilk Blueberry Breakfast Cake
  • 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 (set aside 1/4 cup of this to toss with the blueberries)
  • 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

    *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.
Instructions
  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 to 45 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 recipe says to bake for 35-45 minutes at 350 degrees, but I baked it for 45 minutes and could have probably baked it for another 5 or 10 minutes to get that perfect golden brown, but I was too impatient to eat it!

4 comments:

  1. Yummy! We didn't get a snow day yesterday, and I was very bummed. I'm hoping for something next week. We've still only had one.

    Don't Let the Teacher Stay Up Late

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  2. Oh me oh my, that cake looks so yummy! Thank you for sharing the recipe with us. Enjoy your snow days! :)

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