Monday, July 11, 2016

The BEST blueberry breakfast cake. Ever.

It's not mine, but I'm sharing and adding my notes for y'all's benefit.

Seriously delicious and crazy easy, Alexandra knocks it out of the park!  Head on over to her blog to see the recipe in all its glory. | Buttermilk Blueberry Breakfast Cake

When I don't have a fresh lemon to zest, I add 3 drops of lemon essential oil.  I think there's true magic in creaming the lemon oils (from zest or EO) with the fat of the butter - it infuses that light freshness through the entire recipe and compliments the blueberries perfectly.

I use frozen berries when I don't have fresh, I just let them thaw a bit on the counter while I'm preparing the rest - then toss with flour as directed.  (That little step keeps them from all sinking to the bottom!)

Sometimes, I make these into muffins, using If You Care large baking cups (LOVE @If_You_Care). I preheat the oven to 350F then take it down to 325F once I pop the pans in.  They take about 25-30 minutes, but start checking at 20.  You can use a toothpick to test done-ness as they won't necessarily brown a bunch.

And don't skip the sugar sprinkle on top.  They're not the same without!

Happy Blueberry Month!

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