In case you're not aware, New Jersey ranks second in the nation for blueberry production. Remember, although I know at times it's hard to tell, we are not known as the Garden State for nothing. So I felt it was my duty as a NJ resident, to bring you a recipe today that highlights the state's proud agricultural heritage. If you'd like to read about the history of the commercial blueberry crop in NJ, click here.
I went to one of my time honored, favorite bakers, Dorie Greenspan, for inspiration. And, true to form, she did not disappoint. Dorie's Blueberry Breakfast Cake is a winner - not just because it's packed with delicious, fresh (NJ) blueberries, but also because it is so darned easy and effortless to make! The basic recipe is great on its own, but Dorie conveniently supplies a streusel topping recipe in case you'd like to give it a little more oomph. I wanted to try it "naked," and it's just fine that way, but I did find myself wanting some of the brown sugar/buttery/walnut combo that defines a good streusel.
I'm keeping this post short and sweet today so I can get this recipe out in time for you to add to your weekend baking list. I may be back later in the weekend with something else luscious, but if not, here's hoping you have a terrific July 4th holiday!
Blueberry Breakfast Cake (Dorie Greenspan)
1-1/2 C flour
2 t baking powder
1/4 t baking soda
Pinch each salt and cinnamon
1 stick unsalted butter
1/2 C sugar
1/2 C brown sugar
2 large eggs
1/2 C buttermilk
1 pint fresh blueberries
1. Preheat oven to 375 F. Butter a 7x11" baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.
3. Bake 40-45 minutes. Cool before cutting. Serves 12.
Print Recipe Here