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Cooking
Buttermilk Breakfast Bublanina with Mixed Berries
· 8 servings
Cream the butter and sugar
Let the butter soften, then beat it together with the sugar in a stand mixer. Beat until the two ingredients are fully combined into a creamy mixture. The sugar doesn't need to dissolve completely.
Beat in the buttermilk
Add all the eggs gradually, then the vanilla, beating thoroughly after each addition. Add the buttermilk to the bowl and beat on a lower speed until everything is combined.
Mix the dry ingredients
In a smaller bowl, combine the flour, baking powder and salt. Stir the dry mixture into the wet mixture in the mixer bowl. Mix until you have a smooth, lump-free batter.
Prepare the fruit
You can use frozen fruit for this. I used a mixed forest fruit blend straight from frozen, without thawing it. Put the fruit in a bowl with flour, and if it seems a bit tart, add a couple of tablespoons of icing sugar or cane sugar.
Coat the fruit
Sprinkle in the semi-coarse flour and toss gently, taking care not to break up the fruit, but making sure it's nicely coated in both sugar and flour.
Two ways to finish
Now you can either fold the fruit straight into the batter, or pour the batter into a greased and flour-dusted baking tray (I baked mine in a larger roasting dish) and scatter the fruit over the top. Both methods work well - just pick whichever you prefer.
Bake
The batter is a little on the thicker side, so spread it evenly in the tin and sprinkle with caster sugar. Bake in an oven preheated to 180°C for 40-45 minutes, until the top turns a lovely golden colour.