When is it okay to eat cake for breakfast?
When you call if a "breakfast" cake! One that has blueberries in it. Oh, and buttermilk. Both blueberries and buttermilk are breakfast items so that qualifies as a breakfast right?
Look at it like a coffee cake...
So I saw this recipe on my favorite addiction, Pinterest, and had to make it. Hot blueberries fresh from the oven are another addiction of mine. I'm sure that nobody can resist a blueberry bursting in your mouth.
BUTTERMILK BLUEBERRY BREAKFAST CAKE
Let me confess that "I LOVE THIS CAKE"! A moist and tender cake filled with blueberries that give the sweetness a burst of tart. Each bite leaves you wanting more. Dangerous, I know.
This would be the perfect cake to serve at an Easter Brunch. It would also do well at potlucks, as a hostess gift, or at bridal or baby showers. It's easy to make and everyone will love it!
Buttermilk Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 1 tablespoon sugar for sprinkling
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp. kosher salt
2 cups fresh blueberries
1/4 cup flour
Preheat the oven to 350 degrees. In a medium bowl cream the butter, lemon zest, and 3/4 cup of sugar with a hand mixer until light and fluffy. Add the egg and vanilla and whisk until combined.
To a small bowl add the flour, baking powder, baking soda, and salt. Add the flour mixture to the creamed butter a little at a time, alternating with the buttermilk.
Toss the blueberries with 1/4 cup of flour. Fold in the blueberries into the batter.
Grease a 9-inch square baking pan with non-stick spray. Spread batter into the pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 to 45 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan 15 minutes on a wire rack. Serve.