May I suggest this incredibly delcious breakfast for your Valentine this Thursday? Trust me, they will love you forever. This cake is seriously melt in you mouth good… really, absolutely DIVINE:) With blueberries in season right now, it really is the perfect time to whip this up. If you want to take it up a notch, you could skip the sugar on top and instead drizzle on a vanilla glaze while it is still warm from the oven. Heavenly. I like it both ways, but my boys prefer the glaze. O la la! Enjoy–and if you are thinking of starting some Valentine traditions for your family, I posted ours here (we go all out:). Do you celebrate Valetnines Day with your family. If so, what do you do? I would love to hear:)
Hope you have a happy day tomorrow! xoxo
Blueberry Buttermilk Breakfast Cake
submitted by Melanie~www.thesisterscafe.com
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon 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***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** 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.
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.
Recipe Source: Alexandra’s Kitchen
1 1/2 cup powdered sugar
1 TB soft butter
1/2 tsp vanilla
2-3 TB milk
Stir together and add milk until your desired consistency is reached.