He is always on a quest for the most perfect midnight snack. Sometimes cakes are too sweet, chips won't cut it and veggies are almost always out. We sat and thought about what would be the most perfect food for him. We always have very random conversations and this was no different. "Something like a muffin", he said, "but with the texture of a scone". "and not too sweet like a cake". So the hunt was on to find this perfect food for him.
I came across a recipe for a blueberry muffin and decided it seemed too ordinary. Then flipped through scone recipes and honestly, I was just too tired to put forth the effort for a scone. Then I thought maybe a Buckle would do the trick! I searched for a recipe and thanks to Pinterest, did not have to search for long. I came across a Buttermilk Blueberry Cake recipe. I made it and it was seriously inhaled by my brother in seconds. The rest barely lasted into the wee morning hours. Needless to say, it's a winner especially considering that when he went back to his house, he had already apprised our mother of this most perfect midnight snack and kept on and on about how he MUST have some more.
So, if you have a younger, strange, picky sibling who's after the most perfect midnight snack, you might want to give this recipe a try!
Buttermilk Blueberry Breakfast Cake:
Ingredients:
-1/2 cup unsalted butter, room temperature
-3 to 4 tsp. lemon zest
-1 cup sugar (minus 1 tablespoon set aside)
-1 egg, room temperature
-1 tsp. vanilla
-2 cups flour
-2 tsp baking powder
-1 tsp. salt
-2 cups fresh or frozen blueberries
-1/2 buttermilk
Directions:
1. Preheat oven to 350 degrees and cream together butter, lemon zest and all sugar except the 1 tablespoon that's been set aside. Mix until light and fluffy.
2. Add the egg and vanilla to the butter and sugar and beat until well combined. Meanwhile, toss the blueberries with 1/4 cup of the flour, then whisk together the remaining flour, baking powder and salt and set aside.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the blueberries gently.
4. Grease a 9-inch square pan (or something similar) with butter. Spread batter into the pan and sprinkle the top with the remaining 1 tablespoon of sugar. Bake for 35 minutes or until fully cooked. Let cool at least 15 minutes before serving. ENJOY!!
