Buttermilk Blueberry Breakfast Cake using THRIVE Blueberries

I've been wanting to try out my freeze dried blue berries ever since I got them. 

I found a recipe yesterday that I decided was the one to try.  It was awesome!  If you like blueberry muffins you will LOVE this.

Buttermilk Blueberry Breakfast Cake
Serves 6-8

½ cup unsalted butter, room temperature (or 1/2 cup THRIVE powdered butter, reconstituted)
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature (or one THRIVE powdered egg, reconstituted)
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (or 2 cups of THRIVE freeze dried blueberries, reconstituted in water; drained)
½ cup buttermilk

1. 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. (Note: This cake may need much more time in the oven, so don’t be afraid to cook it for 10 minutes longer, if need be. Just check with a toothpick every 5 minutes or so.) Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 10 minutes before serving.

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