Blogger Alexandra Stafford comes by her love of cooking naturally. “Nobody has influenced my love for cooking more than my mother,” she says. Having grown up on homemade bread and dressings and giant pans of moussaka, she gravitated to a career in food, working for two years at the Philadelphia restaurant Fork. She’s now the mother of three children and author of the blog Alexandra’s Kitchen (alexandra- cooks.com), where she posts recipes inspired by her Asian mentor at Fork and her mom.
For this simple, summery breakfast cake, Stafford uses one of our favorite baking ingredients, buttermilk. “I swear buttermilk is magic. Buttermilk seems to turn every- thing to gold,” she says. “Super-moist, super-delicious gold.”
Buttermilk Blueberry Breakfast Cake
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons finely grated lemon rind
7/8 cup plus 1 tablespoon sugar, divided
1 egg, room temperature
1 teaspoon vanilla extract
2 cups fresh blueberries
2 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon coarse salt
1/2 cup buttermilk
1. Preheat oven to 350F. Grease a 9-inch square baking pan with butter, or coat with nonstick cooking spray.
2. Combine butter, lemon rind and 7/8 cup sugar (1 cup less 2 tablespoons) in a mixing bowl. Beat with an electric mixer at medium-high speed until light and fluffy. Add egg and vanilla; beat until combined.
3. Toss blueberries with 1/4 cup flour. In a separate bowl, whisk together remaining 1 3/4 cup flour, baking powder and salt.
4. Add flour mixture to egg mixture a little at a time, alternating with buttermilk. Fold in blueberries.
5. Spread batter in prepared pan. Sprinkle batter with remaining 1 tablespoon sugar. Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving. Serves 8.
Nutritional facts per serving: 330 calories, 12g fat, 55mg cholesterol, 5g protein, 53g carbohydrates, 1g fiber, 400mg sodium
—Recipe by Alexandra Stafford, of Niskayuna N.Y.