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 6-8½ 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!