Your family will love you. Your guests will be impressed. You may not want to share.
But you will. Because you can't keep all the warm, blueberry goodness to yourself.
My husband made this for our Saturday breakfast the other weekend. He also took all these pictures. He's rather amazing like that.
Scramble up some eggs or make a frittata while you wait for it to bake. Or serve it up by itself, accompanied with some freshly ground, freshly pressed coffee.
We made it with whole wheat flour for extra nutrients, it was also the only flour we had in the house. It still tasted fantastic. You could even swap out the blueberries for some cranberries or raspberries or even strawberries to make a festive breakfast treat for Valentine's Day.
We made it with whole wheat flour for extra nutrients, it was also the only flour we had in the house. It still tasted fantastic. You could even swap out the blueberries for some cranberries or raspberries or even strawberries to make a festive breakfast treat for Valentine's Day.
She liked it. We all liked it. The last piece was split between all of us.
Find the original blog post for the cake here, it's not mine but it'll be made again and again in our home.
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.
What's a favorite breakfast you've had lately?
Find the original blog post for the cake here, it's not mine but it'll be made again and again in our home.
Buttermilk-Blueberry Breakfast Cake (from alexandracooks.com)
Serves 6-8½ 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.
What's a favorite breakfast you've had lately?
