It’s that time of year again when my thoughts turn to crumb cake and coffee cake. I saw this mouthwatering recipe via a friend on Facebook (thank you, Judi), and thought I would share it (with attribution.) I’m either going to make this one or my mom’s old crumb cake recipe, which you can’t beat with a cup of morning joe. This one looks pretty yummy. Thank you, Alexandra, for the great recipes! I hope my Hope Blog friends will stop by.
Buttermilk-Blueberry Breakfast Cake ~
from Alexandra’s Kitchen.
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, or frozen blueberries
½ cup buttermilk* 7/8 cup = 3/4 cup + 2 tablespoons
This 1 tablespoon is for sprinkling on top1. 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 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.