Saturday, February 9, 2013

Buttermilk Blueberry Bake

Image borrowed from Alexandra's Kitchen

We all know blueberries are good for us and get bombarded with the message – they are high in antioxidants. This is very true and a good reason to eat lots of them but the benefits of blueberries go way beyond antioxidants. Click here for a few examples.

This blueberry treat contains many of these juicy, purple health bombs. Don’t be shy – load it up.

Its quick, its easy and its delicious. Good for breakfast, if you like something sweet to kick start your day, or a great treat for any other part of your day.

Enjoy.


Buttermilk-Blueberry Bake

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 (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***
·      7/8 cup = 3/4 cup + 2 tablespoons

·      ** This 1 tablespoon is for sprinkling on top

·      *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

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. 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.

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