Thursday, March 8, 2012

Blueberry Muffin Cake

I had trouble coming up with a blog today because I had another #epic fail last night.  Very frustrating.  This time was Paula Dean's Mexican Chicken Casserole.  Who would have thought Paula Dean could do something wrong (because I'm sure it wasn't me).  This one however wasn't as bad as the inedible Crock pot Orange Chicken.  So since dinner was a huge failure, I moved on to something I thought would be easy...the popular pinterest pin of unclogging the sink with the vinegar & baking soda mix.  Well apparently that must do better when done regularly, because mine turned into a gigantic mess.  I hope the black gunk and white paste are having fun together in my pipes now, because I'm pretty sure it's there for good.  Phase 3...a few weeks ago I tried the "remove scratches from your dishes with Barkeepers Friend" pin.  I couldn't tell a difference at all so I googled it to see if I did it wrong and discovered that you aren't supposed to use that on dishes because it breaks down the enamel.  So my new learning is to research before I try some of these wonderful ideas.  Since I didn't feel like starting a round 4, y'all get an old (but good) recipe that I had luckily saved a picture of on Facebook.

½ cup unsalted butter (room temperature)
2 tsp. lemon zest
3/4 cup + 3 tablespoons sugar (1 Tbs is for the topping)
1 egg (room temperature)
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and all of the sugar (except for 1 tablespoon to save for topping) until fluffy.
2. Add the egg and vanilla and mix until blended.
3. Toss the blueberries with ¼ cup of the flour and set aside.
4. Whisk together the remaining flour, baking powder and salt.
5. Slowly add the flour mixture to the batter, alternating with the buttermilk.
6. Fold in the blueberries.
7. Grease a 9-inch square baking pan with non-stick spray.
8. Pour batter into pan and sprinkle batter with remaining tablespoon of sugar.
9. Bake for 35-45 minutes. (until a toothpick comes out clean).  Let cool at least 15 minutes before serving.

Servings: 8
Calories: 344
Fat: 14g
Fiber: 2g

Follow me on my DEFinitely Leopard Facebook page

Today's Leopard find:  Who doesn't need a leopard wine purse???  $29.99 at Bed Bath & Beyond

1 comment: