|This is what happens if you cut if before it cools|
So any elaborate cooking over the past few days has gone out the window. We did however have some frozen blueberries left over from last summer and I found this recipe on Pinterest a few weeks ago, so here was my excuse for something quick and easy to make sure I still managed to get in a new recipe this week.
Here is the link to the recipe:
This one I made straight from the recipe and it turned out fine, nothing super special. It would be good for a brunch, or a weekend breakfast, but not sweet enough to count as a dessert for me. I will say the batter was incredibly thick, much more than I expected, but it came out very pretty. I have adapted it below.
½ cup unsalted butter softened
zest of 1 large lemon
1 cup sugar, plus 1 tbs for topping
1 egg, room temperature
1 and 1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon2 cups fresh blueberries
1/2 cup buttermilk
Preheat the oven to 350 and grease or coat a 9 inch pan.
Cream butter, lemon zest and 1 cup sugar until fluffy. Mix in egg and vanilla.
Toss blueberries with 1/4 cup flour (this will help prevent them from sinking to the bottom).
Mix the rest of the flour with the baking powder, salt and cinnamon in a small bowl.
Add the flour to the butter mixture in 3 additions, alternating each one with buttermilk.
Fold in the blueberries.
Pour the batter into the pan and top with remaining tablespoon of sugar.
Bake 35 minutes, testing with a toothpick - mine took longer. Cool 15 minutes before serving.
If like me you don't keep buttermilk on hand you can make it: add 1 tablespoon vinegar OR fresh lemon juice to 1 cup milk, stir and let sit 5 minutes. Done. I usually put the vinegar in my measuring cup, then add the milk to get 1 cup for a precise measure.