HOW TO MAKE BLUEBERRY BUTTERMILK BREAKFAST CAKE?
This Blueberry Buttermilk Breakfast Cake is really simple to make and is perfect for breakfast. It is very moist and buttery on the inside, and it is overflowing with juicy blueberries. Everyone in your family will be unable to get enough of it! Every slice is overflowing with the sweet flavor of blueberries and the moist, rich cake that will awaken your taste buds in the small hours of the morning. Everyone gets out of bed and down to the table for a family breakfast together since it is so simple to prepare. In around 60 seconds, my family consumed this. It’s pretty incredible, to say the least. We loved everything about this cake, and it’s especially delicious for breakfast or dessert! It’s hard to see someone refusing cake for breakfast. This cake is delicious, buttery, and overflowing with fresh blueberries, and it is quite simple to prepare.
You may also use frozen blueberries; however, if you don’t defrost them beforehand, you will need to lengthen the baking time until the cake is done and a toothpick inserted comes out clean when the cake is finished. Although frozen blueberries may alter the color of the batter, the cake will retain its excellent flavor.
In addition, this recipe goes well with various fruits, so there’s that as well. Strawberries, cinnamon apples, or rhubarb all go well with this.
THE LIST OF ALL INGREDIENTS NEEDED FOR THIS MOIST CAKE:
A softened stick.of unsalted butter.
Zests of one lemon.
100 grams.Of granulated sugar.
An egg, medium-sized.
A small spoon.Of vanilla extract.
250 grams.Of flour, the equal of two divided cups.
A small spoon.Of salt.
2 small spoons.Of baking powder.
2 Cups.Of fresh blueberries.
Half a Cup.Of buttermilk.
To begin, prepare an 8- or 9-inch square baking dish with cooking spray and turn the temperature of the oven to 350 degrees Fahrenheit.
To make the lemon curd filling, combine the butter, lemon zest, and sugar in a medium mixing bowl and blend well. When you’ve finished, add the egg and vanilla and mix well.
Next, combine the 1 and 3/4 cups of flour, salt, and baking powder in a large mixing basin. Toss the blueberries with the remaining quarter cup of flour and set them aside to firm up in the refrigerator.
Little by little, alternate adding the flour mixture and buttermilk to the creamed mixture until incorporated, then fold in the blueberries just until they are evenly incorporated.
Pour a thin layer of batter into the baking dish you’ve just prepared and smooth it up. Add some sprinkles of coarse sugar on top.
It should be cooked through and a toothpick inserted into the center comes out clean after 35-40 minutes of baking. Serving time is 15 minutes after allowing for resting time.
THAT’S IT GUYS!!! I JUST PREPARED IT YESTERDAY AGAIN, FOR THE THIRD TIME THIS MONTH LOL!!! IT’S IRRESISTIBLE!!! I’M SURE THAT YOU’LL LOVE IT TOO!