Buttermilk Blueberry Breakfast Cake

Yum

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!

Enjoy!

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 egg
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
cup buttermilk

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.  

Adapted from Alexandra's Kitchen