Buttermilk Breakfast Bublanina with Mixed Berries
·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 the eggs one by one, beating well after each addition. Finally add the vanilla and beat thoroughly. Pour in the buttermilk and mix on a lower speed until everything is well combined.
Mix the dry ingredients
In a smaller bowl, whisk together the flour, baking powder and salt. Fold the dry mixture into the wet batter in the mixer bowl and mix until you have a smooth, lump-free batter.
Prepare the fruit
You can use frozen fruit for this. I used a forest berry mix straight from frozen, without thawing it first. Place the fruit in a bowl after tossing it in flour — if it tastes a bit sharp, add two tablespoons of icing sugar or cane sugar.
Coat the fruit
Sprinkle over the plain flour and toss gently so the fruit doesn't break apart, making sure each piece is nicely coated in both the sugar and the 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 dish (I baked mine in a larger roasting tin) and scatter the fruit over the top. Both methods work well — just pick whichever you prefer.
Bake
The batter will be a little on the thicker side — spread it evenly in the tin and sprinkle with coarse sugar. Bake in an oven preheated to 180°C for 40–45 minutes, until the top turns a lovely golden colour.
