CLASSIC BLUEBERRY BUTTERMILK LOAF
Lovely blueberry loaf, flavoured with buttermilk, light in texture and sweetness and full of blueberries. Enjoy any time of day!
Provided by Jennifer
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F with rack in centre of the oven.
- Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
- *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
- Beat in the vanilla.
- With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
- Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
- Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
- Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
- Serve garnished with some icing/confectioners' sugar, if desired.
Nutrition Facts : Calories 264 kcal, Carbohydrate 41 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 105 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
BLUEBERRY BUTTERMILK BREAKFAST CAKE
Steps:
- Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
BUTTERMILK-BLUEBERRY BREAKFAST CAKE
Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
- Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
WAKE AND CAKE BLUEBERRY BREAKFAST CAKE
This recipe is sponsored by Chobani® with Zero Sugar*. It's now civilized to eat cake for breakfast. Inspired by a blueberry muffin - with a schmear of cream cheese - this layered cake can be made the night before and refrigerated. Serve it in the morning with coffee or a pot of Earl Grey tea.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
- Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
- Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
- Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
- For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
- Slice the cooled cake in half horizontally to make 2 rounds.
- Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.
BUTTERMILK BLUEBERRY BREAKFAST CAKE
This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of the two most popular recipes on Alexandra's Kitchen, the other being My Mother's Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you'll love this no-knead bread.)
Provided by Alexandra's Kitchen
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.)
- Grease an 8- or 9-inch square baking pan (or something similar-I prefer this 8-inch pan because I like the thicker pieces) with butter or coat 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 minutes more might be necessary, especially if you're using a smaller pan such as an 8×8-inch. It's not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
More about "buttermilk blueberry breakfast cake recipe 445 food"
BUTTERMILK BLUEBERRY CAKE - RECIPE GIRL®
From recipegirl.com
BLUEBERRY BUTTERMILK BREAKFAST CAKE | 12 …
From 12tomatoes.com
BLUEBERRY BUTTERMILK CAKE - COOKING CLASSY
From cookingclassy.com
BLUEBERRY RICOTTA BREAKFAST CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 4Difficulty Easy
BUTTERMILK-BLUEBERRY BREAKFAST CAKE | JUST A PINCH RECIPES
From justapinch.com
BLUEBERRY BUTTERMILK CAKE - I HEART NAPTIME
From iheartnaptime.net
BUTTERMILK BLUEBERRY BREAKFAST CAKE - THIS GRANDMA IS FUN
From thisgrandmaisfun.com
BUTTERMILK BLUEBERRY BREAKFAST CAKE RECIPE | SIDECHEF
From sidechef.com
BUTTERMILK BLUEBERRY BREAKFAST BAKE | 12 TOMATOES
From 12tomatoes.com
BUTTERMILK BLUEBERRY BREAKFAST CAKE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BUTTERMILK BLUEBERRY BREAKFAST CAKE - BUNS IN MY OVEN
From bunsinmyoven.com
BUTTERMILK-BLUEBERRY BREAKFAST CAKE | WISHES AND DISHES
From wishesndishes.com
BUTTERMILK-BLUEBERRY BREAKFAST CAKE | RECIPE | SEARCH
From foodcity.com
BUTTERMILK BLUEBERRY BREAKFAST CAKE - OH SWEET BASIL
From ohsweetbasil.com
BLUEBERRY BREAKFAST CAKE RECIPE - ONE LITTLE PROJECT
From onelittleproject.com
BUTTERMILK BLUEBERRY BREAKFAST CAKE - HOT ROD'S RECIPES
From hotrodsrecipes.com
BUTTERMILK BLUEBERRY BREAKFAST CAKE - SPRINKLES AND SAUCE
From sprinklesandsauce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love