Blueberry Breakfast Cake

We recently had friends over to our house and I had to find something to feed them with in the morning.  I made this the night before and it was ready for them when they woke up in the morning.  This cake was moist and there was a delightful tang from the lemon and buttermilk. The texture of this was dence and flakey and with each bite of cake you get bursts of blueberry.  The top of this cake is crunchy from the sugar!  This cake is a winner.

Buttermilk-Blueberry Breakfast Cake
Adapted from Alexandrea Cooks
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar (Seperated)
1 egg, room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and both extracts and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. The batter will be VERY thick!
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.



© Kim Bohme and A Bohme Cooked Meal