There are times in my life when I just need to bake. As in, if I don’t break out some flour and sugar I might just have a meltdown. Strangely enough, those moments seem to come when we are really busy or I’m not feeling 100%. I guess baking is such a stress reliever that that’s what I fall back on to bring inner peace and well-being. 🙂
Personally, I found out that Buttermilk Blueberry Breakfast Cake is especially good if you or your loved one is sick – it makes you feel better immediately!
This blueberry cake is fluffy, sweet, slightly dense, a little spongy, and all-around perfect. This truly didn’t last long in our kitchen and I can promise that it probably won’t last long in yours, either. 🙂 It comes together quickly and easily and the reward is a delicious “bread”(cake) that you can eat for breakfast!
I came across a photo of this delicious bread and knew instantly that I wanted to make it. I also knew that it wouldn’t be eaten only for breakfast. I would eat it for dessert, for a snack, and we would just…eat it.
- ½ cup unsalted butter, at room temperature
- 2 tsp. lemon zest, zest from about 1 large lemon
- 1 cup + 1 tbsp. sugar
- 1 egg, at room temperature
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. Kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- Preheat the oven to 350º F and lightly grease a 9×9 cake pan.
- In the bowl of an electric mixer, cream butter with lemon zest and 1 cup of sugar until light and fluffy, 2-3 minutes. Scrape down the bowl. Add in the egg, vanilla, and lemon juice and mix until combined.
- In a medium bowl, toss the blueberries with ¼ cup of flour. Set aside. In another medium bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter in 3 additions, alternating with the buttermilk, beginning and ending the dry ingredients. Fold in the blueberries.
- Spread batter into prepared pan. Sprinkle batter with the remaining tablespoon of sugar. Bake for 40 minutes. Check with a tester for doneness and if necessary, return pan to oven for 5-10 more minutes. Let cool at least 15 minutes before serving.