If you're looking for something small to have for breakfast Easter morning, there's a recipe you should try.
Mary Lanning Healthcare Dietitian Shannon Frink stopped by Local4 Today for an edition of Foodie Friday.
Buttermilk-Blueberry Breakfast Cake
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 3/4 cup sugar
- 1 T. Turbinado sugar for sprinkling on top
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups white whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 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 with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to see if it is done. 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.