Buttermilk Blueberry Breakfast Cake

I LOVE breakfast foods. I seriously wish that I had all the time in the world in the mornings so that I could make myself an awesome breakfast every day. My husband doesn't love breakfast foods nearly as much as I do, but he does love blueberry muffins. When I saw this recipe, I thought it would be similar enough to blueberry muffins that he would like it, but also different enough to spice things up a bit. Here's the recipe:

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

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
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

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 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.



I don't have kosher salt so I just used regular salt. Also, I didn't feel like doing the whole lemon zest thing so I actually just used a little bit of lemon juice instead. Because of this, it may not have turned out exactly like it was supposed to, but it was still so yummy! It didn't take long to make either, which is always a good thing. It wasn't very sweet like most cakes, but that was perfect for a breakfast food. (I'm a sugarholic, but I don't normally start my sugar-eating until noon-ish). :-) My husband loved it too. I made the cake the night before we were going to eat it for breakfast and he ate a ton of it right out of the oven. It was totally gone the next morning. I'll definitely make this again within the next few days since I still have lots of blueberries!

Oh, and I cooked it for only 30 minutes (and it was totally done), but my oven cooks things really fast.