Super Easy. Super Yummy.

I had my first request!  My friend, Laura, decided she wanted in on the SundayBakeDaySunday action.  So she researched recipes that sounded good through Pinterest (never even thought to do that, she’s smart ~ sometimes I’m a bit slow to the technology uptake), and emailed me a recipe that she wanted me to bake.

It actually sounded like something I could tackle and would turn out great!  I type that with slight trepidation because it’s in the oven as I write, and I don’t want to jinx it!  But all mixed well, and into the inferno it went.

The original recipe she sent called for cranberries and orange zest, but Paul isn’t a cranberry fan.  That’s an easy enough switch… minus cranberries and orange zest, plus blueberries and lemon zest (the lemon zest wasn’t a necessary change but it’s such a classic combination, I just went for it).

Now Paul is currently pacing the floor with nervous energy and a hungry stomach because I traded ingredients, and I believe his exact worried comment was, “Yeah, but it doesn’t always work when you switch things around.”  That’s my ever confident husband!  However, I can’t blame him one bit because he’s totally right and has had to deal with the messy (but I must say, rather comical) failures.  Even I was encouraging him to go get a breakfast burrito.

I do have to give myself props today because I am learning my lesson from past mistakes.  I actually took out the butter last night so that it could soften.  Of course the recipe calls for a room temperature egg and well, that didn’t happen (the batter will just have to survive with a chilly egg).  I also thought I could multi-task because once the cake was placed in the oven, I went outside to fertilize our roses.  Upon further thought, I abruptly turned around and marched right back inside.  I refused to let this deliciousness burn because I missed the timer (as in past SundayBakeDaySunday creations).  So here I sit on the little bench in my little kitchen, typing away and eagerly awaiting for the ding of the timer…

“Success!” (as quoted by Paul)

Blueberry Buttermilk Breakfast Cake (original recipe Cranberry Buttermilk Breakfast Cake care of

Blueberry Buttermilk Breakfast Cake

Note ~ I used extra lemon zest just because I like to taste a bit more lemon in the batter.  I also used fresh blueberries instead of frozen, simply because I didn’t read the note about using frozen blueberries (oops).  But use about 1/2 a cup less unless you like your a touch of cake with your massive amount of berries.

INGREDIENTS:  ½ cup unsalted butter (room temperature), the zest from 1 orange zest, 1 cup + 1 tablespoon sugar, 1 egg (room temperature), 1 tsp. vanilla, 2 cups flour, 2 tsp. baking powder, 1 tsp. kosher salt, 2 cups fresh cranberries, ½ cup buttermilk

DIRECTIONS:  Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.  Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.  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 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.

One thought on “Super Easy. Super Yummy.

  1. Sounds good and more importantly sounds kinda’ easy!!
    You are your Mother’s daughter, not for the cooking, but for the flowers in the picture!!


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