BLUEBERRY BREAKFAST CAKE.

Blueberry Breakfast Cake

I don’t know if you guys know this, but breakfast is my favorite meal. (Ok, so really its dessert, but some haters people don’t consider that a meal…)

Mostly, I love breakfast because I get to have coffee coffee coffee.

But besides that, I just love breakfast food.  Bagels and cream cheese, muffins, cereal, omelets, fresh fruit, granola, pancakes, waffles, french toast, smoothies, danishes, breakfast sammys, hash browns…

And this blueberry breakfast cake. Its breakfast and dessert!

Photo May 12, 3 04 50 PM

If you decide to make just one breakfast this summer, make this cake. It is so tremendous I can barely even get words out to describe it.

Because I’m just that excited.

The cake itself is light, fluffy, and so incredibly moist! The flavor is sweet, but not overwhelmingly so. The blueberries taste fresh and are brought to the forefront with a little help from the bright lemon zest. The top of the cake forms a nice buttery crust, with an extra special dash of sugar.

Its basically like the best blueberry muffin you’ve had, but about 10 times easier to make. Which, I’m a total fan of in the morning.

Its breakfast perfection. Start your day with a warm piece of this cake and a cup of coffee…you are pretty much guaranteed to have the best day ever.

Blueberry Breakfast Cake

BLUEBERRY BREAKFAST CAKE

½ cup butter, room temperature

zest from 1 large lemon

scant 1 cup sugar + 1 tablespoon for sprinkling

1 egg, room temperature

1 teaspoon vanilla

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries tossed in 1/4 cup of flour

½ cup buttermilk (or 1/2 cup milk + 1 teaspoon of white vinegar/lemon juice)

Preheat the oven to 350. Line a 9×9 pan with non stick foil.

In a medium bowl, cream the butter, lemon zest, and sugar. Beat in the egg and vanilla.

In a separate bowl, mix the flour, baking powder, and salt together. Add this mixture, a little at a time, alternating with the buttermilk, to the bowl with the butter/sugar batter. Then, fold in the blueberries.

Spread the batter into the lined pan. Sprinkle the top with the remaining tablespoon of sugar. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.

Cool for 10-15 minutes and devour that deliciousness (while its still warm)!

Blueberry Breakfast Cake

Inspired by Alexandra’s Kitchen.

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