Thanks for guest posting Denise, this piece is beautiful!
A crafting and DIY blog for all seasons and occasions
Thanks for guest posting Denise, this piece is beautiful!
I love lemon! As a matter of fact, one of my hubby’s favorite stories to share is the time I made lemon chicken for dinner the first year we were married. I didn’t think the amount of lemon juice the recipe called for was enough. So, I added more lemon..and a bit more…and it still didn’t look like enough.
Hi, I’m Allyson from Domestic Superhero and I am super excited to be writing a guest post for Sarah today! When I started blogging just over a year ago, Alderberry Hill was one of the first blogs I fell in love with, and I have been following her ever since. Over at my blog, Domestic Superhero, I tackle everything from DIY Projects (check out my DIY Ottoman made from a pallet!) to cooking, and a bit of everything in between. Come check it out for some great recipes and projects! Moving on to today’s post, I am super excited to share this recipe for Lemon Blueberry Breakfast Cake. A few years ago we were hosting our first big Christmas breakfast, and all my in-laws were planning to come over. It was going to be my son’s second Christmas (but he was only a few weeks old at his first Christmas, so this one felt like a bigger deal), and I wanted to cook something that would win everyone over. Luckily I stumbled across Alexandra’s Kitchen, and found a delicious recipe that I thought would be perfect for the occasion. Of course everyone loved it, and I have baked the Lemon Blueberry Breakfast Cake on several other occasions, and it’s always a big hit! Make sure you double the recipe if you are having several people, and I bet you there will not be any leftovers!
Lemon Blueberry Breakfast Cake
Serves 6-8
Ingredients: ½ cup unsalted butter, room temperature
Zest from 1 large lemon
3/4 cup + 3 tablespoons (set 1 TBS aside for sprinkling on top)
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss w/blueberries)
2 tsp. baking powder
1 tsp. kosher salt 2 cups fresh blueberries
½ cup buttermilk
Directions:
1. Preheat the oven to 350ºF. Cream butter with lemon zest and the sugar (keep 1TBS separate) 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. I hope y’all enjoy this recipe as much as we do! I’d love to see you over on my blog, Domestic Superhero! You can keep in touch by visiting the blog, our Facebook Page, Pinterest, or Twitter!
So happy to have you here Allyson!
Hi, I'm Sarah. I am so happy you stopped by for a visit. I love holidays and decorating for each and every one. I am a collector of scrapbook paper, paint and anything I can re-purpose. Join me on my journey to create. [Read More …]
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