Blueberry Goodness

Blueberry Buttermilk Breakfast Cake

There are a couple of times a year that I absolutely love to bake and right now is one of those times. With all of the berries in season, I am always looking for great recipes to make with them and when I came across this recipe on Pinterest last week I knew I just had to make it! It was certainly scrumptious and I think I could have eaten the entire pan. The blueberries were sweet and juicy and combined with the buttermilk it was just divine. Of course Shawn helped me make it yesterday morning and if he had his way all of the blueberries would have made it into his tummy instead of the mixing bowl! (It’s a good thing that I bought extra). He was definitely spoiled this weekend with the baking, since we made the cupcakes the day before for my sister’s party (see yesterday’s post for the recipe). This week I have to bake some more cupcakes for the final “May birthday girl” at work and I can’t wait to taste them. They are going to be Strawberry Shortcake Cupcakes and are made with real strawberries and look so delicious! Stay tuned for that recipe….

Buttermilk and Blueberry Breakfast Cake
Recipe from HERE!

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.

About Jules

Hiya! I’m Jules and I am the Weekend Housewife… I am a graphic designer during the hours of 9-5 during the week and the rest of my time is spent being a mommy, a wife, a cook and baker, a memory keeper and photographer and a crafter.

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Chatterbug College Student