Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

Forgive me, I can't help it, I had to post it.  I just saw it (Darn you Pinterest, we have a love hate relationship) I'm hungry and it looks so good! Found this at Alexandra Cooks. She has a great list of recipe. Check out her site, beautiful photography.

How could I deny that beautiful piece of cake.  If I only have Blueberries right now it would be in my oven. You can bet that I will tomorrow though. 

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**

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 to see if it is done.  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.

I know I know, I shouldn't be posting things like this so late at night when a snack like that looks so good. I will try to have some control next time but for now I must have it.

Thanks for stopping by!

Dori