Buttermilk Blueberry Breakfast Cake

My hubs is a big fan of blueberies, so I knoew when I found this recipe I had to try it.  Don't be confused by the title, this isn't really a breakfast dish (in my opinion).  It's similar to coffee cake in texture, and super yummy.  Also, very easy to make.

A couple of notes, I used frozen blueberries, because it's what I had on hand.  In the future I will probably let them come to room temperature before combining them.  All the "room temperature" notes in the recipe make a differernce in how the batter comes together and pours into the pan.  Mine was a lot thicker and stiffer than I think it was supposed to be, however it still cooked up deliciously and disappeared fast.

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Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

1. Preheat the oven to 350ºF. 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 ¼ 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 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Original recipe found here.

Salted Caramel Apple Dip

We had this dip with apples at Jake's cub scout pack meeting this month.  Let me just say that it required all the self control I possess not to lick the bowl right there in the gym.  When I got the recipe and realized how ridiculously simple it was to make, I nearly cried tears of over-eaters-anonymous joy.  

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Salted Caramel Apple Dip

1 (8 oz.) package cream cheese, at room temperature3/4 c. packed brown sugar1/4 c. powdered sugar1/2 tsp. vanilla1/2 tsp. kosher saltchopped peanuts (optional)
Mix first 5 ingredients together with a hand mixer. Spoon into serving bowl; top with chopped peanuts (optional).

Original recipe found here