I’m starting to panic. Family will be arriving any moment (9 more days), and I am so not prepared. The biscotti jar is empty; the granola bin, bare. No gifts have been assembled. The house is a sty, getting messier by the day.
Somehow, however, I’ve crossed one to-do off my growing list. In an effort to figure out what to bake on Christmas morning, I turned to an old standby and swapped cranberries for the blueberries, orange zest for the lemon, and increased the sugar a teensy bit. It worked beautifully! Not too sweet, festively studded with cranberries, this cake will be wonderful on Christmas morning. Best of all, I made the batter the night before and baked the cake in the morning. If you’re not a cranberry fan, you could stick to frozen blueberries, a substitution many of you have had success with — thanks for all of your tips and suggestions.
And one very last thing, be sure to check back Monday if you are interested in winning a free download of the Food52 Holiday Recipe & Survival Guide iPad app. I’m partaking in this contest.
One of the most frequently asked questions about the buttermilk blueberry breakfast cake was if the batter could be prepared the night before. Several of you attempted and had success, so I tried it with this one. It worked perfectly — thanks!
Store batter in a tupperware overnight, then transfer to prepared pan in the morning:
Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don’t like cranberries, many people have had luck with frozen blueberries. Also, this batter can be prepared the night before. Don’t store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
- ½ cup unsalted butter, room temperature
- the zest from 1 orange zest
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
- Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
- 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, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.