Buttermilk-Blueberry Breakfast Cake

This recipe is categorized as both a “Dessert” and as a “Breakfast” item.  It’s really intended for breakfast I think, but it’s so sweet, it’d be great as a dessert too.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

Ingredients:

• 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. 

Instructions:

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.

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