Simple Way to Make Jamie Oliver Buttermilk Blueberry Breakfast Cake

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, buttermilk blueberry breakfast cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Buttermilk Blueberry Breakfast Cake is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Buttermilk Blueberry Breakfast Cake is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Buttermilk Blueberry Breakfast Cake:

1. Take unsalted butter, room temperature
2. Make ready Zest from 1 large lemon
3. Get sugar (set aside 1 tablespoon for sprinkling)
4. Take egg, room temperature
5. Get vanilla
6. Take all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
7. Prepare baking powder
8. Make ready kosher salt
9. Make ready fresh blueberries, picked over
10. Prepare buttermilk, see recipe below

Steps to make Buttermilk Blueberry Breakfast Cake:

1. How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
2. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
3. 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.
4. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
5. Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 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 m

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