Buttermilk Blueberry Breakfast Cake

This breakfast cake is easy to make and a delicious treat in the morning. And it is a great way to use up a lot of blueberries at one time!  I somehow either have too many blueberries or not enough, so you may need to plan ahead and be sure you have enough for this recipe.  You could use less, but the 2 cups of blueberries ensure that you will bite into that tasty fruit with every bite.

Buttermilk Blueberry Breakfast Cake

adapted from Alexandra Cooks

1/2 c  unsalted butter (1 stick)
zest of one lemon
1 egg
1 c. sugar
2 t. vanilla
1 3/4 c. flour
2 t. baking powder
1 t. salt
1/4 c. buttermilk
2 c. blueberries
1/4 c. flour (additional)

Preheat oven to 350.  Cream the butter with the lemon zest and sugar using a mixer.  Beat until light and fluffy.

Add the egg and vanilla and mix until well combined. Toss the blueberries with the 1/4 c. flour and set aside.  Whisk together the flour, baking powder and salt.

Add half the flour mixture to the wet ingredients and stir with spatula or wooden spoon until incorporated.  Add the buttermilk and mix well. Add the remaining  flour mixture and stir until the flour is absorbed. batter will be thick.  Fold in the blueberries, leaving any excess flour in the bowl.

Grease an 8 inch square pan well.  Spread the batter into the pan. Sprinkle the batter with 1-2 T. coarse sparkling sugar, if desired.  Bake for 40-45 minutes or until a toothpick inserted in the center comes clean.  Let cool at least 15 minutes before serving.

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