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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Friday, July 6, 2012

Buttermilk Blueberry Breakfast Cake

I love the combination of lemon and blueberries, especially as a sweet breakfast treat.  Think of this as an excellent blueberry muffin, in cake form!  Of course, my daughter wouldn't touch it because it has fruit, but it was a great hit with my son.  Anything entitled "cake" starts with a 10 score in his book, and then is adjusted accordingly.

One day, L is going to realize she missed out by choosing cheerios that morning!

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 (to sprinkle on top...)
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

Preheat the oven to 350ºF.

Cream the butter with lemon zest and 7/8 cup of the sugar with the paddle attachment until light and fluffy.  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.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

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