Tuesday, October 15, 2013

Blueberry Buttermilk Coffee Cake

Unfortunately it was not a great year for blueberry picking in Atlanta. The cause? Too much rain and too little sunshine --- according to the owner of my favorite blueberry farm.

My friend, Tracy and I did manage to get to the farm early one Saturday morning in July and we each picked a bucket of berries. They were not nearly as plentiful as we have seen them in past years but we were happy to pick whatever was available.

I brought my fresh berries home and froze them in quart size Ziploc bags. Not long after we made that trip, I got an email saying that the blueberry farm was forced to close due to the lack of berries.

I'm savoring my frozen berries and using them sparingly. (Only in recipes that are fresh picked blueberry worthy.) This recipe for Buttermilk Blueberry Coffee Cake is defiantly, fresh blueberry worthy.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature
zest from 1 large lemon
1 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 blueberries
½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour.

Whisk together the remaining
flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

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 45-55 minutes.

Let cool at least 15 minutes before serving.


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