With all the rain lately, and Josh feeling under-the-weather I was in the mood to try my hand at baking something for breakfast that he would like. Josh loves blueberries so I stocked up on some when I went to the Farmers Market last time. I put 2 pints in the freezer, for Josh to snack on (and to feed the dogs one frozen one every now and then…. FACT: Blueberries are great for dogs (within reason)! They have a ton of nutrients and are actually better for them than store bought treats, but I digress…) I also had a pint in the refrigerator that I needed to use up.
I woke up early Sunday to take care of the dogs so Josh could sleep in and came across a recipe for Blueberry Buttermilk Breakfast “Cake“, and it just so happened that I had ALL the ingredients… including Low-fat Buttermilk, which I rarely have on hand. So I whipped it up so Josh could have something homemade and yummy for breakfast
Buttermilk-Blueberry Breakfast Cake
Ingredients
- ½ cup unsalted butter, room temperature
- zest from 1 large lemon
- 3/4 cup + 2 tablespoons cups sugar (plus more to sprinkle on top)
- 1 egg, room temperature (if your like me, and wait till the last min, I learned a neat trick to getting it room temperature quickly. Run it under warm water for a few min until it’s no longer cold to the touch… you’re welcome 🙂 )
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk (I used low-fat buttermilk, you know, to keep it “
healthyhealthier “)
Directions
Preheat the oven to 350ºF
Cream butter with lemon zest and the 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 the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 8 x 11 glass dish (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. Let cool at least 15 minutes before serving.
*if you want to get crazy, I put the sugar on top of it, then went and got the butane lighter in the garage and Brûléed the top to caramelize the sugar* -when Josh woke up and saw that in the kitchen, he just laughed at me 🙂
NUTRITION FACTS (WARNING: NOT WEIGHT WATCHERS)
Serves 9 (depending on how big/small you cut them) 30g Carbs, 11g Fat, 1g Fiber, 4g Protein. 7 WW+
So it’s not a diet killer, you just have to adjust your count for the day, that’s all 🙂 But it’s the low-fat buttermilk that makes a huge difference.
Josh said this is the BEST blueberry thing I have ever made, and I will have to agree. The cake it’s self was super moist and the lemon zest adds a great flavor!
Stay tuned later this week, I will be trying several Hatch Green Chili recipes in honor of Hatch Green Chili Week at Central Market... which PS.. tomorrow is the last day of it. So if you haven’t made it out there, get out there and get their green chili burgers, they are to die for, and so are their green chili tortillas…
Tonight, Josh is taking me to a nice restaurant in Downtown Fort Worth called Grace. They participate in an event called Restaurant Week (that will be another blog for another day) So I’m looking forward to that.
Stay Tuned,
WEST OUT
Will work for Food! 