Buttermilk Blueberry Breakfast Cake

I told you we had too many blueberries (thanks to Grammy!) to consume quickly enough before they went bad. And that is saying something since I have a niece who eats berries like candy.

In addition to the Blueberry Snickerdoodle Cookies from Monday, I tried this recipe from Alexandra's Kitchen. Let me tell you, the batter was sooooo yummy. I may or may not have had more than one spoonful of it, raw egg and all. Tsk tsk. But, you will too when you make this.

Buttermilk Blueberry Breakfast Cake
by Alexandra from Alexandra's Kitchen
Serves 6-8

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. 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 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 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.

Addie thought it was her birthday cake and Michelle and Steve devoured half of it. (Not to embarrass them or anything, but they did.) Success.