Welcome. Deronda here with foods 101. Today
I'm going to show you how to make this Blueberry
Breakfast Cake. Absolutely scrumptious. The ingredients you're going to need for
this is two cups of unbleached flour, plus two tablespoons of unbleached flour.
I'm going to show you how to use this with the blueberries later.
One to two teaspoons of turbinado sugar. This is a raw
sugar that you can buy in the baking section of your supermarket.
Zest from one fresh lemon and I'll show you how to do that here in a little bit.
One half teaspoon of salt, one teaspoon of pure vanilla extract,
two teaspoons of baking powder, one half cup of unsalted butter, one large egg at
room temperature, 3/4 cups of granulated sugar
one half cup of whole buttermilk, and the star of the show
are two cups of these fresh delicious blueberries.
You wanna make sure you go through them. Remove any stems on the berry,
rinse them in cool fresh tap water, and make sure they're completely dry
before tossing them here in your two tablespoons of flour.
Let me show you how we're gonna get this together. Reserve one third cup
of your two cups of fresh blueberries for the top of your cake.
Add your remaining blueberries into a bowl.
Add that two tablespoons of flour. Give these a lovely little tossing.
Sit this off to the side. Add your flour, your salt,
your baking powder. Give this a lovely little whisking until you have these
three ingredients well combined. Sit this off
to the side. In a large mixing bowl add your room
temperature butter you see how lovely and soft that is?
That's what you're looking for. Add your 3/4 cups of sugar.
With a microplane I'm gonna start zesting
that lemon. You will just want to get the outside layer.
You really don't want to get down into the white of the lemon
because it'll make it bitter and it's definitely
something you want to avoid. See all that mmm lemon zest? It smells so fresh
and fantastic. Here we go the zest of one lemon. And you want
to make sure you clean your lemon before you start
zesting. With a hand mixer or a kitchenaid
we're gonna beat this on medium until it's light and fluffy. About two minutes.
Make sure you scrape down the sides of your bowl as you go.
Now that looks perfect. If you're wondering why my bowl's not moving. I've got a
little pad here on the bottom to keep my bowl from
moving back and forth as i'm using my hand mixer, but if you want to use
a damp tea towel you can do that, too. We're gonna add our egg.
Make sure you don't get any shells in here. Add your vanilla.
On low we're gonna beat this until it's well incorporated.
That looks perfect. Back with the flour mixture.
You're gonna add a third of it. Incorporate the flour
in with the butter mixture here. Alright that looks great.
Now we're gonna add a little bit of that buttermilk about a third and
add another third of your flour. We're going to beat these ingredients
together until you can no longer see the flour.
Wow this batter is going to be rich and thick so don't let that scare you away
and think you need to add more liquid because this thick batter will ensure a
deliciously moist Blueberry
Morning Cake and then we're going to incorporate these until we can no longer
see the flour. It's time to add the blueberries. Just
make sure you get all your batter off your beaters there.
I use a fork to move the blueberries over here
into its batter. I don't want the excess flour you see here in the bottom
when adding your blueberries here into its batter. If you're wondering why coat
your blueberries with flour that way they'll stay here in your
batter and they won't fall to the bottom of
your cake as it bakes. You'll want to gently just
fold them in with a spatula. Make sure you don't burst your blueberries.
Look how delicious and rich that batter is.
That is going to ensure a perfectly moist delicious cake. I'm gonna bake this
Blueberry Cake in an eight inch springform pan that
I've greased and floured very well. But if you want to use a 8
inch round or square baking pan grease and flour
very well that will work, too. I'm going to go ahead and spoon my
batter right here into its prepared pan and by the way you
want your oven preheated to 325 degrees Fahrenheit at this point.
I can smell that lemon zest and the richness of this batter. Once you
get it all in here spread it out until you have an even
layer of batter. With a spoon I'm going to make sure
I get it all off of my spatula. You don't want to leave any of this
fantastically rich delicious batter behind. I'll make sure I spread it over
to the edge of our baking pan. Add that one-third cup of blueberries that
you had reserved from your two cups. We're gonna
go ahead and add it here to the top and I'm gonna just squish it down
in there. Sprinkle with that turbinado sugar. It's going to give this lovely
little crunch here on the top. This is off to that preheated oven. On
the middle rack for the next 50 to 60 minutes. Use your
timer and no peeking. By the way you know that
lemon you zested? You want to go ahead and put it in a
plastic bag or wrap it in plastic wrap and you've got fresh lemon
juice anytime you need it. Baked Blueberry Breakfast Cake completed.
Yum. Oh my goodness if you could be here and
smell how yummy this is. I'm using a toothpick. I'm gonna go in
the center let's go down make sure there's no
batter on that toothpick, so it has completely baked. If there had
been batter on that you would have baked it probably about
another three to five minutes. Let this cool for 30 minutes before removing the
sides of the pan. So hang tight. After 30 minutes I'm going to remove the
edge of the springform pan. To be safe I'm going around
it with this plastic little knife. If you know me you know I
love using these little plastic knives to loosen the edge of our cakes
because these plastic knives are not going to scratch your pans up. We're
using a springform pan but of course you know you can use a regular baking pan.
Just going to open it up to remove the top. Look how beautiful
and golden that is around the edge. When you grease and flour your cake
pans that's what you get as a result. Oh and it smells so
heavenly. I'm gonna remove it off of its cooling rack here. With a serrated knife
so we can get i'm just ready enough have these little teeth so we get these
perfect little edges. Now if you let this cool down
a little bit more you're going to get nicer slices
of your Blueberry Breakfast Cake because it'll cool down for you. Let's go
in here and see what it's like. Wow and it's still super warm. Oh but
look how delicious and moist that is. Let's give it a taste.
It's gonna be yummy. Wow a real burst of blueberry
in that bite and of course you're gonna have it in every single bite.
That slight crunch of turbinado sugar there on the top it's spectacular.
Perfect with coffee, tea, milk for the kids
or really just by itself. It's amazing and look how lovely
and moist that Blueberry Breakfast Cake is moist
full of blueberry flavor. That perfect amount of little sugar on the top.
You won't go wrong. Look there on the inside
how those blueberries just baked evenly. I'm so excited.
I'm Deronda with foods 101. Give me thumbs up. Look how beautiful those
blueberries are on the top. Leave me a comment. Hit that notification
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watching. Stay safe. And
I'll catch you lovely people later...