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