Buttermilk blueberry breakfast cake

I’m terrible at writing new posts. It’s bad. To make it up, can I buttery you up a big slice of buttermilk blueberry breakfast cake? It’s pretty good. Which is an understatement. When you take a bite, it reminds you of being 5 years old at your grandmas house. With sleepy eyes and heightened senses, you can smell your grandma pulling the cake out of the oven from your bedroom. The crispy, sugary top and the moist blueberry middle, I wouldn’t be surprised if you started to cry a little. I know I did.

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Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (I did 3 tsp of orange zest I had frozen, it was perfect!)
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 to 45 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.

Enjoy!

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Just a friendly reminder!

It is CRUCIAL to keep your potatoes well watered, especially during the flowering stage and right after. 1-2 inches of water a week! When foliage turns yellow and starts to die back, discontinue watering.

La Ratte and Yellow Finn

La Ratte and Yellow Finn

Strawberry Raspberry Jam

I’m pretty sure Sundays are the best day for making jam. Everyone is home, the sun in shining; maybe you have some homemade bread baking in the oven.. and you are pretty sure that today couldn’t get any better.

Until…

You find the most amazing strawberry raspberry jam recipe in the entire world. I mean it. Your world will officially be changed for the better. The sun will shine a little brighter now, the birds sing a little louder, and the best songs will always play on the radio… and it’s commercial free radio.

First off, you need to find the best fruit. I’ve started going to our local Utah Food CoOp in Murray Utah. They have wholesale organic produce that you can buy in bulk for a good price, plus the people are just so nice there. We bought 12-6 ounces containers of raspberries and 8 lb of strawberries. That gave us plenty for jam and a lot left over for snacking. I got this recipe from the blog Simply So Good, but switched out the corn syrup for my own home made simple syrup, recipe below.

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Strawberry Raspberry Freezer Jam
 
1 1/2 cups crushed strawberries (2 pints)
1 3/4 cups crushed raspberries (2 pints)
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup (or simple syrup)
1 package Pectin (this recipe is from a package of MCP pectin)
  1. Wash and rinse containers with tight fitting lids.
  2. Prepare fruit by rinsing and crushing berries.  Measure exactly and place in a large mixing bowl.
  3. Stir in lemon juice.
  4. Gradually stir 1 box of MCP pectin into fruit.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
  5. Measure exact amount of sugar into a separate bowl.  Do not reduce the amount of sugar.  If you do, your jam will not set.  Set aside.
  6. Pour 1 cut light corn syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.
  7. Stir in sugar gradually.  Stir constantly until sugar is completely dissolved and no longer grainy.
  8. Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
  9. Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks or freeze for up to one year.  Thaw in refrigerator.
Makes 7 cups of jam
Simple Syrup
1 cup of sugar
1/4 cup of water
Put ingredients in a small pot, stir, and bring to a boil. Turn off heat and let it stand till it’s cooled down.
Makes about 1 cup of simple syrup
Enjoy!