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
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.