I Tried it and I Liked it: Buttermilk Blueberry Breakfast Cake

Cake for breakfast? Yes, please!

The recipe is courtesy of Alexandra's Kitchen

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

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. 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.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. 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.

[caption id="attachment_646" align="aligncenter" width="169" caption="Buttermilk Blueberry Cake"][/caption]

This cake turned out really well! I'll definitely make this one.

My changes:

I used sucanat instead of sugar.
I purposely did not sprinkle sugar/sucanat on top.
Also, I used freshly ground soft white wheat instead of store-bought. \
I have a stash of buttermilk powder that I use so that I can make buttermilk-enhanced dishes at a moment's notice.