I am sensing a trend forming on this blog…dessert for breakfast. Yep, definitely a trend here and I am ok with it.
I found this recipe for Buttermilk-Blueberry Breakfast Cake a while ago and I finally had an occasion to make it! I brought it as a treat and a thank you at the end of my internship this past semester and it went over very well.
Pinterest led me to the original recipe here. The sweet cake, delicious blueberries, and lemon zest made for a very delicious cake indeed.
Buttermilk-Blueberry Breakfast Cake
- 1/2 C. Unsalted Butter (Room Temperature)
- Zest from 1 Large Lemon (2 tsp. or more)
- 7/8 C. Sugar (+1 Tbl for the top)
- 1 Egg (Room Temperature)
- 1 tsp. Vanilla
- 2 C. Blueberries
- 2 C. Flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1/2 C. Buttermilk (I make my own…1 Tbl of lemon juice and plus enough milk to fill 1 C. Let it sit for 5-10 minutes at room temperature and you are good to go.)
Cream butter, sugar, and lemon zest. Then add the egg and vanilla.
In a separate bowl, toss blueberries with 1/4 C. of flour and set it aside.
Then mix together the rest of the flour, the baking powder, and salt.
Alternate adding the flour mixture and buttermilk to the sugar mixture and then fold in the blueberries.
Put the batter in a buttered 9×9 pan and sprinkle sugar on top. Bake at 350 degrees for 35-45 minutes.