This one is definitely a crowd-pleaser. I've made it at least 3 times since Easter. Once, when I didn't have enough blueberries, I substituted some blackberries and it was equally delicious. The recipe comes from Alexandra's Kitchen blog and the creator insists that "the magic" comes from the buttermilk; however, I believe the real magic is in the lemon zest (I have named this blog Sour Jones in part for my love of lemons, ya know).
Buttermilk Blueberry Breakfast Cake
What you need:
1/2 cup unsalted butter, at room temperature
zest from one large lemon (about 2 teaspoons)
7/8 cup* + 1 tablespoon** sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
What to do:
Preheat the oven to 350 degrees. Cream the butter and lemon zest with 7/8 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined.
Meanwhile toss the blueberries with 1/4 cup of flour (set aside). Whisk together remaining flour, baking soda, 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"x 9" square baking pan (or something similar) with butter or non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Yay! CAKE for breakfast!