So I had this container of buttermilk in my fridge. I couldn’t decide what to make, until I saw this recipe. I think anytime Breakfast and Cake are in the same sentence it can’t be a bad thing!
This cake is lovely. Flavorful and moist but no too sweet, it would be perfect with a nice hot latte while reading your morning newspaper, or in my case food magazine.
What you need,
½ cup butter
2 tsp. lemon zest
¾ cup + 2 tbsp. of granulated sugar
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. Baking powder
1 tsp. kosher salt, my butter was salted so I left this out
2 cup fresh or frozen blueberries
½ cup buttermilk
1 tbsp. granulated sugar for sprinkling on top
Heat your oven for 350 degrees. Grease a 9x9 baking dish.
Start by creaming the butter and sugar together, add in the lemon zest. Add in the egg and mix until light and fluffy. Stir in the vanilla.
Toss the blueberries in ¼ cup of the flour. In a separate bowl whisk together the rest of the flour, baking powder and salt. Add half the flour mixture to the wet ingredients and then half the butter milk, mix well. Add in the rest of the flour and the rest of the buttermilk. Mix until just combined. Fold in the blueberries.
Sprinkle the 1 tbsp. of sugar over the top of the cake.
Bake for 35-45 minutes or until a toothpick comes out clean.
This cake is my perfect breakfast!