Blueberry Buttermilk Breakfast Cake

I recently had the blessing of having my daughters over for a leisure Saturday breakfast. We are all “foodies.” Google defines a foodie as “one who has refined interest in food!” Our belief is that we don’t want to just eat something – we want it to be delicious. Mealtime is an event! I wanted to make it a little special!

I looked through my recipe index here on my blog, and when I saw this Buttermilk Blueberry Breakfast Cake recipe, I knew it would be the perfect addition to the rest of the meal. I wanted savory and sweet, and this was a nice addition to the egg dish I was making. This cake is fluffy, moist and full of flavor.

Here was my menu:

Baked Quiche
Grits
Buttermilk Blueberry Coffee Cake
Fresh Fruit with yogurt and Peanut Butter Granola

Blueberry Buttermilk Breakfast Cake
Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
Scant cup Sugar
*1 tablespoon coarse sugar
1 egg, room temperature
1 tsp. vanilla
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

** This 1 tablespoon of coarse sugar is for sprinkling on top. It adds such a nice little crunch to the top of the cake. You can use regular granulated sugar, but it is better with the coarse variety.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and the 1 cup of sugar until light and fluffy.
2. Add the egg and vanilla 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.
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.

Why not make this breakfast cake and invite your family or friends over to join you for something scrumptious? It’s perfect even for “Foodies!”