Sunday, August 21, 2011

Blueberry Breakfast Cake!

 I love having something sweet in the morning, so when I got a slice of this heavenly cake from my sister, I knew I had to post this recipe. It's made with fresh blueberries and lemon zest. YUM!

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries (room temp.)
½ cup buttermilk

Preheat oven to 350degrees. Spray or butter an 8x8 or 9x9 pan and set to the side.
Cream butter, sugar and lemon zest.
Add the egg and vanilla and beat.
Take 1/4cup flour and fold into blueberries and set to the side.
Add the remaining flour (1 3/4cup flour), baking powder and salt and mix that together.
Pour half the dry ingredients into the bowl and mix together then add half the buttermilk and so on until both mixtures are combined.
Fold in the blueberries and add to the pan. Sprinkle 1tsp. sugar on top of the cake before placing in oven.
Cook approximately 50-60 minutes for the 8x8 pan and slightly shorter for the 9x9 pan.
Check with a toothpick and if it comes out clean, it's ready.
Set on the counter about 10 minutes to cool.


(I took the pictures with my cell phone because I'm in the middle of unpacking and don't know where my camera cord is!)

Thanks to this website for the yummy recipe and thanks to my sister for making it for me a while ago. I made it this morning and my in-laws loved it! This would be great to make for a party. It's super easy to make and so delicious!