Tuesday, May 1, 2012

Blueberry Breakfast Cake

I saw this Buttermilk Blueberry Breakfast cake on pinterest a few days ago and decided I needed to make it ASAP.  I had the perfect opportunity while making dinner today for one of my favorite friends who is under the weather.  Chili, cornbread and breakfast cake.  Great combination, huh?  My favorite part of leaving her dinner was plugging my crockpot in on her front porch to keep the chili warm.  Classy...

Try it soon!  It's a super quick and easy recipe, and it smells delightful! 

Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature (i used salted and cut the salt to 3/4 t.)
 zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (i used frozen blueberries, thawed)
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** The 1 tablespoon is for sprinkling on top

Preheat the oven to 350.  Cream butter, 7/8 of the sugar and lemon zest until light and fluffy.

Add the egg and vanilla and beat until combined.  Toss the blueberries in 1/4 cup of flour.  Whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter alternating with the buttermilk.  Fold in the blueberries.  This batter is THICK!  

Grease a 9 inch square pan with non-stick spray.  Spread into the pan and sprinkle with sugar.  Bake for 35-45 minutes until the top is lightly browned and a toothpick inserted comes out clean.  ENJOY!

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