Recipe Review | Buttermilk Blueberry Breakfast Cake

This one is definitely a crowd-pleaser. I've made it at least 3 times since Easter. Once, when I didn't have enough blueberries, I substituted some blackberries and it was equally delicious. The recipe comes from Alexandra's Kitchen blog and the creator insists that "the magic" comes from the buttermilk; however, I believe the real magic is in the lemon zest (I have named this blog Sour Jones in part for my love of lemons, ya know). 

Buttermilk Blueberry Breakfast Cake

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What you need:

1/2 cup unsalted butter, at room temperature

zest from one large lemon (about 2 teaspoons)

7/8 cup* + 1 tablespoon** sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups flour (set aside 1/4 cup of this to toss with the blueberries)

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

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What to do:

Preheat the oven to 350 degrees. Cream the butter and lemon zest with 7/8 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined. 

Meanwhile toss the blueberries with 1/4 cup of flour (set aside). Whisk together remaining flour, baking soda, 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"x 9" square baking pan (or something similar) with butter or non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Yay! CAKE for breakfast!