Blueberry Breakfast Bread

Well guys, it's gotten to that point.  That point where we bake a cake and and call it breakfast bread.  At least it wasn't frosted.  That might have crossed a line.  

However, this was going to be breakfast for the morning after a 1990s themed New Years Eve bash.  Brandon had a scraggly mustache and I curled my bang.  Was anything going to cross the line?  Probably not.

This cake bread was easy to but together and had a bangin' flavor.  Whip it up for next time you have a morning gathering.  Or a sweet tooth!  Or some extra blueberries lying around.... 
Blueberry Breakfast Bread

1/2 cup of unsalted butter, room temp
zest from 1 large lemon
3/4 cup + 1 tbl sugar
1 tbl sugar (another one for spranklin')
1 egg, room temp
1 tsp vanilla
2 cups of flour (set 1/4 cup aside to toss with the blueberries)
2 tsp baking powder
1 tsp kosher salt
2 cups blueberries (fresh or frozen....just be sure to thaw!)
1/2 cup of butter milk

Preheat oven to 350 degrees.  Cream the butter with lemon zest and 3/4 cup + 1 tbl of sugar together.  Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour.  Whisk the remaining flour with the baking powder and salt.  Alternate adding the flour mixture to the butter mixture with the buttermilk.  Gently fold in blueberries.  

Grease a 9 inch baking pan.  Pour in the batter and sprinkle 1 tbl of sugar on top.  Bake for 35-45 minutes.  Let cool at least 15 minutes before serving.      

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