I'm sure you're aware that blueberries are classified as a superfood, rich in antioxidants and natural goodness (read: I'm too lazy to google exactly why you should eat blueberries, so do it yourself if you care) therefore making them an ideal way to start your day. I'd like to think the pros of eating blueberries outweighs the cons of downing handfuls of the other ingredients soaked in buttermilk, so I'm sharing the recipe for this decadent breakfast/dessert cake. It's perfect for a brunch or to take to work because it's easy to whip up and travels well. Not to mention it can sit out covered all day for people to snack on.... if it lasts that long. In fact, I first tried this recipe at a co-workers suggestion. He suggested I make it and bring it into work for him to try. Sneaky bastard knows I'm a sucker for baked goods. : )
Anyway - I found this recipe at alexandracooks.com via pinterest (of course). I didn't make any alterations other than adding and extra cup of blueberries. You could probably vary this up with strawberries or raspberries or a combination of all of three berries - or bake it in muffin tins (cut the baking time to about 20 minutes). However you do it, it's worth doing... this easy recipe is moist and delicious.
Blueberry Breakfast Cake
- ½ cup butter, room temperature
- zest from 1 large lemon
- 7/8 cup sugar sugar
- 1 egg, beaten
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 3 cups fresh blueberries
- ½ cup buttermilk
- Coarse sugar for sprinkling on top (I use turbinado)
Preheat the oven to 350ºF. Cream butter, lemon zest and sugar until light and fluffy. Add in the beaten egg and vanilla and beat until combined. In a second bowl toss the blueberries with ¼ cup of flour, and in a third bowl - sift remaining flour together with baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Lastly, gently fold in the blueberries until ust mixed together - be careful not to turn the cake blue!
Spray two 8"x8" baking pans with non-stick spray (I like Pam baking spray - it has flour in it - works great!). Divide batter between the two pans. Sprinkle batter with coarse sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. If necessary, return to oven for a couple of more minutes. Cool completely before serving. Store covered in a cool, dry place.