I’ve become a bit of a pinterest addict lately, and most of my pinnings have to do with food, naturally.  There are so many great recipes to be found and among my favorites is this Buttermilk-Blueberry Breakfast Cake. The recipe calls for fresh blueberries, but I still have a stash of frozen blueberries from last summer that I need to use up. (We live near the blueberry capital of the world, ya know.)  I’m not sure why I filed this under the dessert category, because this really is a cake to be enjoyed for breakfast and brunch but it is indeed yummy enough to be dessert, too.

Buttermilk-Blueberry Breakfast Cake

Source: Alexandra’s Kitchen

Buttermilk-Blueberry Breakfast Cake

 

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Delicious airy breakfast cake - a must-serve for brunch.

Author: Heather @ GirlGoneMom.com

Recipe type: Entree

Serves: 9

Ingredients

• cup unsalted butter, softened
• Zest from 1 large lemon
• ⅞ cup + 1 tablespoon sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups fresh or frozen blueberries (defrost if frozen)
• ½ cup buttermilk

Instructions

1. Preheat the oven to 350ºF.
2. Cream butter, lemon zest and ⅞ cup of the sugar until light and fluffy.
3. Add egg and vanilla and beat until combined and set aside.
4. Toss blueberries with ¼ cup of flour separately.
5. Whisk together the remaining flour, baking powder and salt before adding it to the batter.
6. While combining, alternate with the buttermilk to make it easier to incorporate.
7. Finally, fold in the blueberries.
8. Pour the batter into a greased 9-inch square baking pan and sprinkle batter with remaining tablespoon of sugar.
9. Bake for 35 minutes and up to 40 minutes, checking with a toothpick.
10. Let cool at least 15 minutes before serving.

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