Since Nate loves this Buttermilk Blueberry Breakfast Cake so much I decided to change it up a bit for Christmas! ;-)
And, honestly, I like the cranberry version even better! ;-)
This would be perfect for breakfast on Christmas morning or a great hostess gift when staying with relatives while out of town!
Buttermilk-Cranberry Breakfast CakeServes 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups of cranberries
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.
3. Meanwhile, toss the cranberries with ¼ cup of flour in a second bowl.
4. Whisk together the remaining flour, baking powder and salt in third bowl.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
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. 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.) Let cool at least 15 minutes before serving.
Alexandra's Kitchen
Oh my this looks wonderful! And perfect for Christmas morning!
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