Yesterday my daughter and I went with some friends to pick blueberries. E was very excited about it, but being a 3-year-old I didn’t have great expectations of the day going well. She’s just not one with nature. She takes after her mama! Surprisingly, she totally embraced blueberry picking and didn’t want to leave, she kept saying “I’m not done!” when I would try to guide her to the car. All in all, we picked one gallon of fresh, sweet blueberries.
On the ride home, she was super excited about doing something with our blueberries. We decided things like cake, muffins, scones and yogurt covered blueberries would be made, and we would also freeze some. By the way, if you plan to freeze fresh blueberries, don’t wash them first. Anyway, after looking at Pinterest’s “blueberry” search results, I decided on this Buttermilk Blueberry Breakfast Cake. It was easy to make and the flavor was superb! I just love when you combine blueberry and lemon, what a great flavor combo! The only thing I can say bad about it is that mine was a bit crumbly, I’m going to cut back the flour a little next time and see what happens. I’ll definitely make it again though, the cake didn’t even make it to breakfast, it was half gone before dinnertime!
Buttermilk Blueberry Breakfast Cake
Recipe from Alexandra’s Kitchen
1 stick butter, softened
zest from one large lemon
3/4 cup plus 2 tbsp sugar
1 additional tbsp sugar (for sprinkling on top)
1 egg, room temperature
1 tsp vanilla
2 cups flour (see my comments above, I’d go with maybe 1 and 3/4)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries, washed and patted dry
1/2 cup buttermilk
Preheat oven to 350.
Using a mixer, cream together the butter, lemon zest and sugar. Once fluffy and mixed, add in the egg and vanilla, beat just till mixed.
Toss the blueberries with 1/4 cup flour. In a separate bowl, whisk together the rest of the flour, salt and baking powder.
Slowly add the flour mixture and the buttermilk to the butter mixture, alternating each one just a little at a time. Fold in the flour-coated blueberries.
Spread batter into a greased 8×8 pan and sprinkle that reserved tablespoon of sugar over the top. I didn’t use a whole tablespoon, but that’s your choice. Bake 35 minutes, or until a toothpick inserted in the cake comes out clean. Allow to cool 15 minutes before serving.