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Buttermilk Blueberry Breakfast Cake

Are you looking for recipe inspiration Buttermilk Blueberry Breakfast Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Buttermilk Blueberry Breakfast Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Buttermilk Blueberry Breakfast Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Buttermilk Blueberry Breakfast Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Buttermilk Blueberry Breakfast Cake adalah 12-16 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Buttermilk Blueberry Breakfast Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Buttermilk Blueberry Breakfast Cake use 10 type of material and 5 manufacturing step. Here’s how to make the dish.

Submitted from Health Promotion and Wellness for Month of the Military Child Purple Up! Theme

Ingredients and spices that need to be prepared to make Buttermilk Blueberry Breakfast Cake:

  1. 1/2 cup (8 tablespoons) unsalted butter, room temperature
  2. Zest from 1 large lemon
  3. 1 cup sugar (set aside 1 tablespoon for sprinkling)
  4. 1 egg, room temperature
  5. 1 tsp. vanilla
  6. 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
  7. 2 tsp. baking powder
  8. 1 tsp. kosher salt
  9. 2 cups fresh blueberries, picked over
  10. 1/2 cup buttermilk, see recipe below

Steps to make Buttermilk Blueberry Breakfast Cake

  1. How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2{b2ec3b8dfcad2e8d7750b645d4392791f13606e748c62bcc3dd0acc76967795e} or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
  2. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
  3. 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.
  4. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  5. Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 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 m

How ? It’s easy? That’s how to make Buttermilk Blueberry Breakfast Cake which you can practice at home. Hopefully useful and good luck!

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