|you're lucky i took a picture before i devoured it... ;-)|
a recipe on pinterest caught my attention a few weeks back
and i decided it had to be made
(even though i'm not necessarily a breakfast person)
i don't know as this is the original pin
but i basically found this post while searching "blueberry crumb breakfast cake"
and it looked amazing
trust me...it's worth every moment. i put everything together on a friday night and popped it into the oven saturday upon getting up. DEFINITELY worth the time waited while it baked.
i made a couple of (very) slight modifications, so i'm listing the recipe as i did it.
1/2 cup (1 stick) unsalted butter at room temperature
zest from one large lemon
1 cup sugar, plus more for topping
1 egg at room temperature
1 tsp vanilla
2 cups flour, measuring out 1/4 cup separately
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup buttermilk *
*to make buttermilk, use the ratio of 1 tbsp lemon juice to 1 cup skim milk (putting the lemon juice into the cup and pouring in milk to the 1 cup line...so technically it's 7 tbsp of milk...7/8 cup...whatever)
cream butter with sugar and lemon zest until light and fluffy
add egg and vanilla, beat until combined
toss the fresh blueberries in a bowl with 1/4 cup of flour
add at least 1 tbsp sugar to the top (i'm pretty sure i'll be using about 1/4 cup from now on. we like a crunchy top.)
this is the point where i popped ours in the fridge overnight. or, you can put it in an oven heated to 350゜
bake approximately 40 - 45 minutes (the original recipe says 35, but allowed up to 10 minutes more for baking. i needed about 42 minutes.)
it was ready. YUM.
what are you waiting for? don't you need some breakfast? :-)