Adapted from Tartine Tartine’s recipe calls for Zante currants, which should be plumped in warm water for 10 minutes, then drained. I usually make a half recipe — 12 scones is a lot, and the dough gets unwieldy. If you can handle it, however, by all means go for it. I freeze the raw scone dough, too, and bake the scones after thawing the dough overnight in the fridge. Works beautifully. For a half recipe: a scant 2.5 cups (304 g) all-purpose flour 1.5 teaspoons baking powder 0.5 teaspoons baking soda 1/4 cup sugar 1 teaspoon kosher salt salt zest from half a lemon 1/2 cup + 1 T. unsalted butter, very cold 3/4 cup buttermilk 1 cup blueberries
Blueberry Buttermilk Breakfast Cake - I'd swap out the blueberries for blackberries, and bake on the grill in cast iron.
Juicy, sweet & tangy blueberries exploding with tons of flavor in a light, fluffy, buttermilk cake. Perfect for snacking or breakfast!
Buttermilk Blueberry Breakfast Cake #recipe by bunsinmyoven.com
This weekend, bake a buttermilk blueberry breakfast cake: moist crumbs bursting with (fresh or frozen) blueberries and buttermilk for extra richness.
I have been eyeing this breakfast cake from Alexandra’s Kitchen for a while now and finally cracked down and had to make it! It is absolutely WONDERFUL! I love breakfast cakes and the blueberries and buttermilk in this cake make it extra special :) Buttermilk Blueberry Breakfast Cake Author: Nikki Ingredients 1/2 cup butter, softened […]
A blueberry-studded buttermilk cake with maple browned-butter filling and cinnamon whipped cream frosting. A tempting Blueberry Breakfast Cake recipe by Tessa Huff.
These are the best scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk.
Buttermilk Blueberry Breakfast Cake #Dessert #Easyrecipe Buttermilk is enchantment. It transforms everything into gold: super-clammy, super-flavorful gold.
This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of the two most popular recipes on Alexandra's Kitchen, the other being My Mother's Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you'll love this no-knead bread.)