I’m a huge fan of blueberries. Blake is- well- not so much. I’ve tried to hide them in things: pancakes, muffins, cobblers. You name it and I’ve tried it. As he bites into said delectable his first comment is always “These are pretty good. But you should have used [insert berry] instead.”
I was thisclose to giving up on the blueberry when I happened upon this recipe. A cake? For breakfast? Surely this would get B to like my beloved berry.
And y’all… IT WORKED! I made this last weekend on New Years Day. 6 of us polished this bad breakfast cake off in one morning. In fact, my brother was caught sneaking the last bit while [he thought] no one was looking. With a mouth-full of deliciousness he looked at me like a deer in headlights and said “I wasn’t sure about this cake at first but MAN it’s good!”
I do believe this one is going in the recipe book.
Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
zest from 2 large, organic lemons
7/8 cup + 1 tablespoon sugar, separated
1 egg, room temperature
1 tsp. vanilla
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. kosher salt
1 pint fresh, organic blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with tablespoon 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 (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 for doneness. 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.
recipe [and photos] adapted from alexandra’s kitchen original | available here