With school back in session, breakfast is an essential part of the day. Unfortunately, breakfast is one of the most skipped meals of the day. It's time to change that.
Celebrate National Breakfast Month, and start your day off right, with this recipe for buttermilk-blueberry breakfast cake.
This recipe comes from the blog Alexandra's Kitchen. To make the cake you'll need:
- 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
To start, preheat the oven to 350 degrees. Next, cream butter with the lemon zest and the 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla, and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then, in a separate bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Next, fold in the blueberries. Place the batter into a greased 9-inch square baking pan (or something similar). Make sure it's spread evenly into the pan. Sprinkle batter with the 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. Let cool at least 15 minutes before serving. Enjoy!
