Buttermilk-Blueberry Breakfast Cake

Buttermilk seems to make everything better.  This is a simple cake-like-but-not-dessert-like recipe to make for a morning treat.

Have you heard of Pinterest?  If not, you are totally missing out.  If you have heard of it, then you probably know it is by far the best place to find new and interesting recipes to try and that is where I found this recipe.  I always said I would never join the Pinterest community because I feel like I have “too many things to check and keep up with”, but I got sucked in recently.  The first day I joined I fell down the black hole and it took me days to emerge.  It is very addictive!  I am more of an observer than an actual “pinner”, however.  Mr. Wishes happened to take a look at my Pinterest page yesterday and rendered it “boring”.  He had the nerve to say I went overboard with the New York Yankee pins. Could that even be possible?  I guess that permits me to spend some more quality time catching up on some less-boring pinning this week :-)

I loved this cake for many reasons.  First, any cake that demands to be eaten at breakfast time is alright with me (and can be enjoyed with your morning coffee).  Secondly, I like the intricacy that results as a combination of the blueberry and lemon flavor.  And third, I just love cake!

It is a super moist cake so it will stay good if you have to make it a day ahead of time.  Of course, as with all sweets, it’s best the day it’s baked.

Definitely put this on your t0-bake list!

INGREDIENTS:

1/2 cup unsalted butter, room temperature

2 teaspoons lemon zest (zest from 1 large lemon)

3/4 cup + 2 tablespoons sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups fresh blueberries

1/2 cup buttermilk

1 extra tablespoon sugar for sprinkling on top

DIRECTIONS:

Preheat oven to 350 degrees.

Cream butter with lemon zest and sugar (3/4 cup + 2 tablespoons) until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the 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 (or something similar) with butter or  non-stick spray and spread the batter into pan.

Sprinkle batter with 1 tablespoon of sugar.

Bake for 35 minutes.  Check with a toothpick for doneness.  If necessary, return pan to oven for a couple more minutes.

Let cool 15-20 minutes before serving.

Enjoy!

Recipe Source: adapted from alexandracooks.com

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Author:Ashley

These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, storms, 80's and country music, and my favorite pastime has always been baseball. Go Yankees!

22 Responses to “Buttermilk-Blueberry Breakfast Cake”

  1. February 22, 2012 at 12:49 PM #

    Love pinterest! It’s an endless pit that I’m completely obsessed with. I always find great recipes, like your breakfast cake! Looks and sounds incredible. I’d eat that for breakfast, then an after lunch snack and again for dessert. And there can never be enough Yankee pins!!

    • February 22, 2012 at 1:29 PM #

      I completely agree! Thanks for the comment!!

  2. February 22, 2012 at 2:48 PM #

    Oh, yeah, Pinterest has got hold of me :) Great cake with great flavors. Mr. Hungry Couple would eat this whole thing for breakfast! I don’t seem to have the patience for elaborate baked creations so a simple recipe like this is worth holding on to. Thanks.

    • February 22, 2012 at 6:05 PM #

      It is simple but looks like you took a long time on it, that’s what I love :)

  3. February 22, 2012 at 5:51 PM #

    Yum! This would be a great brunch item.

    • February 22, 2012 at 6:05 PM #

      Yes! Great idea!

  4. February 22, 2012 at 8:13 PM #

    This breakfast cake looks delicious and seems within my reach to make (I’m more of a savory cook, but I have a goal to bake more this year). My family would be excited to see your Buttermilk-Blueberry Breakfast Cake on the table. Kudos! (Buzzed you!)

    • February 23, 2012 at 4:55 PM #

      Thanks for the comment!!

  5. February 23, 2012 at 7:01 PM #

    I like using buttermilk in baked goods, the cake becomes so moist!

  6. February 24, 2012 at 5:10 PM #

    Oh my that looks light and fluffy and welcoming. Maybe I won’t wait for brunch. Maybe I’ll just have it for dinner.

    • February 24, 2012 at 8:01 PM #

      I didn’t wait either! I had it for a bedtime snack, as well :) Thanks for the comment, Claudia!

  7. February 26, 2012 at 12:14 PM #

    This looks so good, I love that there are two whole cups of blueberries in there. I think I could have this at any time of the day.

    • February 28, 2012 at 12:21 AM #

      I agree! And I did have it at all times of the day :)

  8. February 26, 2012 at 5:58 PM #

    Can’t go wrong with blueberries :) And buttermilk totally does make everything better!

    • February 28, 2012 at 12:23 AM #

      Amen to that! :) Thanks for commenting!

  9. February 28, 2012 at 1:22 AM #

    Cake for breakfast? I’m in! This is so wonderful looking! Love baking with blueberries

    • February 28, 2012 at 3:38 PM #

      Nothing wrong with cake for breakfast! Thanks for the comment :)

  10. March 2, 2012 at 11:17 PM #

    Thankyou for submitting this great recipe! It looks so good and so easy! I’ll be making this soon! Also, I think it would be fun to use mixed berries, too!

    • March 15, 2012 at 10:56 PM #

      Great idea!! Sorry for the late reply…

  11. Kelly
    March 13, 2012 at 12:29 PM #

    I want to make this but I don’t think that my family can finish this all at one time, do you think the left over’s can be frozen?

    • March 15, 2012 at 10:57 PM #

      Sorry for the late reply, Kelly! I definitely think it can be frozen – just make sure it’s wrapped well/tightly!

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