Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Here is the perfect Sunday brunch cake for any weekend. I stumbled across this recipe on Pinterest, and as I promise to my readers and friends, I try out recipes to see if they are easy to make and tasty for the vegetarian household.

I had company in town this past week, so I pulled out this recipe to try for a second time. I loved it so much the first time that I was looking for a good excuse to make it again — and my husband has prohibited me from making it for him since he’s on a diet.

The original recipe calls for  2 teaspoons of lemon zest; however I love how lemon makes everything feel so fresh so I used 4-5 teaspoons instead.  Also the original recipe calls for 7/8 cup + 1 tablespoon sugar.  That’s just an odd equation, so I’ve rounded it up to 1 cup of sugar. Seriously, I don’t want to have to think that hard while I’m baking.

The buttermilk makes this breakfast cake moist and help intensify the lemon and blueberry flavors.

My guests loved this recipe. Mark, my picky friend like it so much that he went back for seconds; making the recipe a winner in my book.

Special thanks to Alexandra’s Kitchen for the recipe. You can find the original recipe here.

Blueberry Buttermilk Breakfast Cake

Serves 6-8

½ cup unsalted butter
4 tsp. lemon zest or more — zest from 1 large lemon
1 cup of 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. Grease a 9-inch square baking pan with non-stick spray and set aside.

2. Cream butter with lemon zest and one cup of the sugar.

3. Add egg and vanilla

4. Toss the blueberries with ¼ cup of flour

5. Whisk together flour, baking powder and salt.

6. Add the flour mixture to the batter in small quantities, alternate with the buttermilk. Fold in the blueberries.

7. Spread batter into pan. Sprinkle batter with 1 tablespoon of sugar. Bake for 40 minutes. Check with a toothpick for doneness. If it isn’t cooked through, you might need to bake an additional 5 minutes.

Cool at least 15 minutes before serving.

You’re more than welcome to follow me via Pinterest and Twitter.


Muffins Made with Ice Cream? Say It Ain’t So!

Photo taken by thehipvegetarian

This is a recipe that I picked out of the local paper the San Antonio Express-News. I don’t happen to have a favorite muffin recipe, but this does the trick for when my family is craving muffin goodness.

Blueberry Muffins

1 cup Vanilla Ice Cream, softened
1 cup self-rising Flour
1 cup Blueberries
1 T salted Butter, melted
2 T Sugar

Heat oven to 375 degrees. Grease an 8-cup muffin tin.

In medium bowl, mix ice cream and flour well. Gently fold blueberries into mixture. Divide batter among muffin cups. Bake 20-25 minutes, until a wooden toothpick inserted into center of muffin comes out clean. Remove from oven and, while hot, brush muffin tops with butter; sprinkle with sugar. Remove form pan immediately. Serve warm.