The first day of school is a great day to do something special for the kids for breakfast. Waking them up to the smell of this yummy Blueberry Breakfast Cake may make getting them up a little easier! A wonderful tradition.
No need to get up at the crack of dawn to make this cake for breakfast! You can make the dough the day before and store it in plastic container in fridge – just pull it out, place in greased pan, sprinkle with the sugar and bake!
Wish I could take credit, but this wonderful recipe is from AlexandraCooks.com – she has terrific recipes with beautiful photos to illustrate the recipe process!
- ½ cup unsalted butter, softened at room temperature
- 2 teaspoons lemon zest (Zest from approximately one large lemon)
- ¾ cup + 2 Tablespoons sugar
- 1 Tablespoon sugar (reserved for sprinkling on top)
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour (reserve ¼ cup to toss with blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with butter or non-stick spray.
Cream butter with lemon zest, ¾ cup + 2 T. sugar until light and fluffy. Add the egg and vanilla and beat until combined.
In a separate bowl, toss the blueberries with ¼ cup flour.
Whisk together the remaining flour, baking powder and salt. Add this mixture to the batter, a little at a time, alternating with the buttermilk. Fold in blueberries and then pour into greased pan, spreading to cover bottom of pan.
Sprinkle the batter with the 1 tablespoon sugar. Bake 35-45 minutes. Be sure to check with a toothpick for doneness. Allow to cool for 15 minutes before cutting.
Enjoy! And good luck to all the kids going back to school this Fall!