Guest Post: Cake for Breakfast!

Guess who’s back (back) back again? SJ’s back (back) in the kitch-en. SJ’s back, SJ’s back…

I think I started my last post off with a repurposed song, didn’t I? You can’t teach an old dog new tricks.  Hello again! It’s Sara Jane, Susie’s sister, back for another guest post! This time, I’m back to discuss a very serious topic – how to wedge (pun intended) cake into your more of your day. Namely, how to eat cake for breakfast. After all, July is a month of birthdays. America's birthday, Ends In Style's birthday, my birthday. So it's only fitting that we have cake for breakfast, don’t you think?

Most of my cakes are a little too boozy to pass for breakfast.  Brunch, sure, but you might raise a few eyebrows if you slice into a gin-soaked cake at 8 am. You could just go the break-up route and buy an Entemann’s to be consumed in one sitting while you watch an entire season of “Murder, She Wrote”. OR you could make a beautiful, seasonal Bundt that looks like breakfast and tastes like cake.  

Did you know July is National Blueberry Month? I suppose it makes sense since the grocery stores and farmers’ markets are brimming with them.  And what pairs with blueberries better than lemons?

Look at that, we haven’t even started and this cake practically screams breakfast food. While we’re at it, let’s throw in a little buttermilk.  It’s an integral ingredient in biscuits and pancakes so the transitive property tells me buttermilk cake = breakfast.

Let’s get started, shall we? First, you’ll want to be sure your eggs, butter and buttermilk are all room temperature. Cold butter doesn’t cream and cold eggs and buttermilk cause creamed butter to clump. Clumped butter creates nasty little pockets that ruin the silky texture of your breakfast treat.  I always set my butter, eggs and milk out on the counter the morning of or night before baking. Don’t worry about leaving them on the counter for a while. Unless you’re in Vegas with no AC, they won’t spoil.    

Preheat your oven to 350. Grease* and flour a 10-cup Bundt pan. In the bowl of your standing mixer (if you don’t have one, please start an Indigogo or Kickstarter to raise funds so you can change your life), use your fingers to rub your sugar and lemon zest together until the zest is fully incorporated and the sugar is moistened evenly. Add butter and salt and cream** them together on medium until light and fluffy, about 3 minutes.

Add eggs, one at the time, incorporating evenly into the butter.  Be sure to scrape the sides and bottom of your mixer to prevent buttery sugar pockets in the batter. Add the baking powder and vanilla, mixing just until blended in.

Alternate flour and buttermilk, beginning and ending with the flour.  Be careful not to over mix.

In a large bowl, toss your blueberries with two tablespoons of flour and gently fold them into the batter with a rubber spatula.  Spread the batter into your prepared Bundt pan and smooth the top with your spatula. Bake for 55-60 minutes, until a tester comes out clean.  If your oven is like mine, check it early so it doesn’t over bake. Cool cake in the pan on a wire rack for 30 minutes then turn out onto a serving platter or cake carrier to cool completely. 

Whisk together powdered sugar and buttermilk and pour over the cooled cake. Top with fresh lemon zest and consume in one sitting while watching an entire season of “Murder, She Wrote.”

Lemon-Blueberry Buttermilk Bundt

Adapted from Brown-Eyed Baker who adapted it from Smitten Kitchen

INGREDIENTS

  • 2 ½ cups all purpose flour
  • 2 t. baking powder
  • 1 t. salt
  • 1 ¾ cups granulated sugar
  • Zest of 2 lemons
  • 1 cup unsalted butter, room temperature
  • 3 eggs, room temperature
  • ½ t. vanilla extract
  • ¾ cup buttermilk
  • 3 cups fresh blueberries, rinsed and patted dry
  • 2 T. flour
  • 2 cups powdered sugar
  • 1 ½  T. buttermilk
  • Lemon zest

    DIRECTIONS

Preheat oven to 350 degrees.  Grease* and flour a 10-cup Bundt pan and set aside. In the bowl of your standing mixer, use your fingers to rub your sugar and lemon zest together until the zest is fully  incorporated and the sugar is moistened evenly. Add butter and salt and cream them together on medium until light and fluffy, about 3 minutes. Add eggs, one at the time, incorporating evenly into the butter.  Be sure to scrape the sides and bottom of your mixer to prevent buttery sugar pockets in the batter. Add the baking powder and vanilla, mixing just until blended in.  Alternate adding 1/3 of your flour and ½ of your buttermilk to the butter-egg mixture, beginning and ending with the flour.  Be careful not to over mix. In a large bowl, toss your blueberries with two tablespoons of flour and gently fold them into the batter with a rubber spatula.  Spread the batter into your prepared Bundt pan and smooth the top with your spatula. Bake for 55-60 minutes, until a tester comes out clean.  Cool cake in the pan on a wire rack for 30 minutes then turn out onto a serving platter or cake carrier to cool completely. Once cake has cooled, whisk together powdered sugar and buttermilk. Consistency should be pourable but not runny.  Add more powdered sugar if too thin, add more buttermilk if too thick.  Pour over cooled cake and top with lemon zest.

*I like this stuff.  Spray a light coating in your pan and then dust with flour.  Everything comes out perfectly every time.

**Excellent tutorial for creaming your butter and sugar until it’s juuuuust right.