November 11, 2012

Buttermilk Blueberry Breakfast Cake

I created this layout for the My Minds Eye November Challenge.  The challenge was to scrapbook a family recipe. The recipe I choose was a new one that I made recently, but it was so yummy and will most definitely be repeated in the future...Buttermilk Blueberry Breakfast Cake.  If you love blueberries then you will LOVE this recipe! It is so moist and yummy and very easy to make.  I have the recipe below, if you are interested in giving it a try.

So enough talk about the cake! Here is my layout for the challenge using a mix of My Minds Eye collections from my stash. The brads alone come from about 5 different ones!!!


I love My Minds Eye for their gorgeous patterns and embellishments.  But what I love the most are the colors and how perfectly they match and coordinate from one collection to the next.  I also tend to buy it and hoard it, but I have quite a bit of it from some recent scrappy shopping that I am feeling a little more comfortable with digging in to it and using it!!!






Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature2 tsp. lemon zest or more — zest from 1 large lemon7/8 cup* + 1 tablespoon sugar**1 egg, room temperature1 tsp. vanilla2 cups flour (set aside 1/4 cup of this to toss with the blueberries)2 tsp. baking powder1 tsp. kosher salt2 cups fresh blueberries½ cup buttermilk** This 1 tablespoon is for sprinkling on top* 7/8 cup = 3/4 cup + 2 tablespoons


1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar 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 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.


Well, I hope I inspired you in some way today...either to bake or to scrapbook about it!
HUGS!
juliana

8 comments:

  1. YUM! The layout and the recipe!

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  2. Ohhhhhhhhhhhhhhh yum!!!! I love love love love your lo!! LOVING the colors, the edged border and loving all the circle elements!!!!! GORGEOUS!!!

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  3. Beautiful layout and great use of the MME, Juliana!! I LOVE the use of the brads on the side...and those pancakes do look very yummy!!

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  4. What a wonderful idea, I'd never thought to scrap my favourite recipe, and keep a memory of it. Your layout is beautiful Juliana, really love the lace borders and how you added the cluster of brads. Thanks for visiting my blog.
    Going to definitely try this recipe, sounds delicious.

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  5. Great layout!!! I have tried that recipe and it's delicious. I love all the embellies on the right side of your layout. Love the scalloped borders and the fonts you used for the title!

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  6. Looks very very Yummy and I love how you used it in a lO!! amazing!

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  7. Wow, what a gorgeous page!! Love your stitching and how you pleated your border punched edge around the corners!! This recipe looks amazing. I copied it into my recipe file. I'm wondering if I can use frozen blueberries. I froze some this summer and I'm betting they would be quite yummy in this!! ~ Blessings, Tracey

    http://gracescraps.blogspot.com/

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  8. Definitely making this Thanksgiving Morning thanks for sharing :) And a beautiful layout as well!!

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Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing. ~Mother Teresa

HUGS!!!
JULIANA