Monday, March 5, 2012

Buttermilk-Blueberry Breakfast Cake


 Don't you just love Pinterest? 

I have found so many good recipes on there. 

I knew when I saw this breakfast cake, I had to make it. 

I love blueberry in almost any sweet goodie...

any time of the year!

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

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 ¼ cup 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 with butter or coat with non-stick spray.
Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar.
(Yep..I used 2 tablespoons...Ooops!)

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.

Just look at all that blueberry goodness!

Adapted from
Alexandras Kitchen


  1. I found this months ago on Pinterest and have made it. Loved it!

  2. Ooh that looks so good and juicy! I would love a piece of that lovely cake for breakfast :)

  3. Thank you for making this to where I can save it to my computer! My printer's not the best, and I love to have recipes like this to use.


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