Yesterday in math class we were about to begin a new lesson and before we did, our teacher told us to take our plan books out and write down the homework. Someone jokingly said “ughhh we should just bake for homework” and my teachers response was “well why DON’T you just bake for homework?!” We were all caught a bit off guard and did not take her seriously for the first few minutes she presented the assignment to us. She told us though that we have to make some sort of food for homework and a grade is going into the grade book. If we didn’t bring anything in, that’d be a zero. There were mixed opinions about this assignment amongst the class, but of course I was ecstatic.
My teacher made it difficult though because she had a few limitations. No chocolate and no bananas. Two of my favorite ingredients. But I wasn’t trying to get a zero so I had to find a way to make this work.
From the last cookies I made, there was an enormous amount of leftover buttermilk in my fridge. I figured it’d be a good idea to use that up so I began the usual Pinterest search for a recipe with buttermilk.
I settled on Buttermilk-Blueberry Breakfast Cake. It was a pretty simple recipe and it didn’t require chocolate or bananas, therefore it was a win.
This recipe required lemon zest and neither my mom nor I knew how to zest a lemon. We do not own a lemon zester so I gave my mom the task of figuring out how to zest a lemon.
It occurred to me midway through making this that I would need blueberries. We have frozen blueberries (which I didn’t think were antiquate) but my mom refused to go to the store and pay $10 for a pint of organic blueberries. So I settled for the frozen blueberries, which turned out fine.
So I am officially convinced that anything with buttermilk tastes good. The muffins were so moist and tasted great.
I had one this morning (after my moms failed, but kind, attempt at oatmeal and banana pancakes) but it wasn’t as good as last night because it wasn’t warm, yet it was still tasty.
Last night my dad tasted one and loved it. When I was younger we would go to this bakery down the street and get blueberry muffins. They are seriously the best muffins I have ever had. My dad told me that the muffins I made last night were pretty up there with the Night Kitchens muffins, which was quite the compliment. Did he really mean it? Or was he just trying to get me to give him another muffin? I’m not sure. But hey, I’ll take the compliment whether it was selfish or not.
Well, all in all, these muffins are great. They are a great quick breakfast treat and don’t require much effort. I would love anyone forever if I woke up on a Saturday morning with these in the oven.
Here is the recipe from: http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.
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.