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The 4th of July is next week so most of you are going to be cooking and eating lots of delicious foods. Are you planning on cooking the corn you’ve grown? How about your tomatoes, beans, or lettuce? Our favorite part of fourth of July celebrations is always the dessert! And while you’re out there picking your crop to put food on the table, don’t forget to harvest your blueberries as well! Blueberry cultivars that are producing right now are bluegem, ira, brightwell, woodard, bluebelle, choice, and rabbiteye varieties, among others. If you have any of these out in your garden, make sure you get to their ripe fruits before the local birds and insects do. Autumn Hill Nursery loves blueberry season, so we’ve brought you one of our favorite blueberry recipes right out of our Woodstock, GA kitchen.

Buttermilk Blueberry Breakfast Cake

This recipe is easy, delicious, and can serve the whole family.

via AlexandraCooks.com

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.

If you try this recipe out for your in-laws that are staying with you for the holiday, leave us a comment and let us know what they thought! From everyone at Autumn Hill Nursery, we hope you have a wonderful 4th of July!

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