The spatula works great even with this heavy Blueberry Breakfast Cake batter. Below is the recipe - make it, you will love it and so will your family!
Blueberry Breakfast Cake,
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest, but you can use the entire zest from 1 large lemon
7/8 cup +1 Tablespoon sugar (7/8 is 3/4 cup + 2 Tablespoons)
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 tsp kosher salt
2 cups fresh blueberries (I used slightly thawed frozen, but they turn the dough purple)
1/2 cup buttermilk
1. Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 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 (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. check with a toothpick for doneness. If necessary (when using frozen blueberries, etc) return the pan to the oven for a few more minutes. Note: Baking for as long as 10 minutes more might be necessary.
Let cool at least 15 minutes before serving.
Grease a 9" square baking pan (or something similar) and spread batter into pan.
Sprinkle batter with sugar.
My batter looks purple because I used frozen blueberries.
The purple batter looks fine after baking.
This blueberry breakfast cake is delicious! I found the recipe on Pinterest. :)
The bowl scraper spatula is strong, yet thin and now that I've tested it,
it's my favorite kitchen spatula!