Just a couple weeks ago, I discover Pinterest…yes, I know. That’s me, slow but sure! I have a sneaking suspicion that this could become a serious addiction…but what a great way to go! It seems that some brilliant person/team figured out the perfect way for me to identify and store all those great ideas that I come across on the Internet, and better still, make it easy for me to share with friends!
One of the first things I came across on Pinterest was a pinned recipe for Buttermilk-Blueberry Breakfast Cake. The pictures looked quite delicious and I had just purchased 4 pints of fresh blueberries – perfect! My problem is that, unlike Alexandra , I rarely buy or use buttermilk in my cooking. If I do, I use it for one recipe and then the rest goes to waste. But here’s another great thing about Pinterest…someone commented right after I “repinned” the photo that they had made the recipe and used yogurt and milk instead of buttermilk. I just so happened to have plain yogurt!
With all the ingredients gathered, including some fresh lemons for zest from my friend’s tree (thanks, Jenn!) I whipped some of this blueberry yumminess.
Here is where I changed the recipe. When I started paying attention to the original recipe’s ingredients, I noticed that it called for 1/2 cup of buttermilk. I was doubling the recipe, so I would need to double that as well. However, my friend had said something about using milk and yogurt with lemon juice. I wasn’t sure about proportions, so I went online to see about substitutions for buttermilk. About.com said that you could use yogurt, volume for volume (equal amounts) for buttermilk. So that’s what I did.
Here’s the recipe, originally from Alexandra’s Kitchen.
Buttermilk-Blueberry Breakfast Cake
Serves 6 to 8
1/2 cup unsalted butter, room temperature
2 tsp. lemon zest or more – zest from 1 large lemon
7/8 cup sugar* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk (I used 1/2 cup plain yogurt)
*7/8 cup = 3/4 cup + 2 tablespoons
**This tablespoon is for sprinkling on top (I used Tahitian Vanilla Sugar on top)
1. Preheat the oven to 350 degrees F. 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. Meanqhile, toss the blueberries with 1/4 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 (or plain yogurt. The batter was very thick…almost too thick. I thought it might have to do with using the yogurt instead of the buttermilk. It work out okay in the end…just be aware that it might seem a little like mortar.) 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 to see if done. Alexandra said it might take as long as 10 minutes longer…mine took almost 15 more. Let cool for at least 15 minutes before serving.
Since I needed to go out running errands and was just waiting for the breakfast cake to get out of the oven to leave, when I finally got to taste it, it was barely warm. But it was delicious even at room temperature and just as good when it was cold later in the day!