On a cold, wintery morning I crave something to help me believe that spring will come again. I know there are many lovers of snow out there who will disagree with me, but winter is just not my thing. I hate to be cold. I am a California transplant. Luckily I live in a location that has relatively mild winters. They are not mild enough for me. I am shivering as I type this and it is merely a blustery, windy day. The worst of winter is yet to come. This Buttermilk Blueberry Breakfast Cake is just the way to beat the winter blues. I am tempted to make some tonight. Why wait for breakfast?
This recipe begins with the magical combination of blueberries and lemon.This farm fresh flavor is enhanced by buttermilk. Oh, buttermilk. I love you. Once, when I was visiting my grandparents I mistakenly poured buttermilk into my cereal. Buttermilk was not something we had ever had at home and I had not yet been introduced to it’s creamy, tangy goodness. It was gross. It ruined my cereal. Buttermilk is going in things, not on them. I know that now. And in this breakfast cake, it is divine. Our family should really make this in a 9×13 pan so that there is enough for everybody and there are only four of us.
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- ⅞ cup* + 1 tablespoon sugar for sprinkling
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk*** ⅞ cup = ¾ cup + 2 tablespoons** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
- Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- 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.