Last week it was my turn to bring breakfast for our Sunday school class. I have been craving a really good blueberry muffin. My mother-in-law makes a great muffin, but we are living far from her at the moment, so I had to go and search out a recipe on-line. What I found was really, really yummy! Instead of a muffin, I found a recipe for a Buttermilk Blueberry Breakfast cake. This breakfast cake was really simple to make, and it is tasty! The website that I found it at is : http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake , I am going to browse around some more there. It all looks yummy!
Buttermilk Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. 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
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 (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. Let cool at least 10 minutes before serving.