Kitchen Madness

 

Breakfast cake

 

Blueberry and Lemon Breakfast Cake, A family favorite!

It is fresh, light and delicious. Perfect for summer.

Ingredients:

1/2 cup unsalted butter, at room temp.

lemon zest from one large lemon, or 2 tsp.

generous 3/4 cup sugar, and 1 tbsp. to sprinkle on top of cake

1 egg at room temp.

1 tsp. vanilla

2 cups of flour- set aside 1/4 cup of this to toss with blueberries

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

*1/2 buttermilk

*to make homemade buttermilk, you simply squeeze some juice from 1/2 of the lemon you just zested into a cup. Add 1/2 cup of milk to the lemon juice and let it sit for about 2-3 minutes before adding to batter.

Instructions:

1. Preheat over to 350 degrees Fahrenheit. Cream butter, lemon zest and sugar until fluffy. Add the egg and vanilla and beat until combined.

2. Toss the blueberries with 1/4 cup flour and set aside. Get your buttermilk going now if you intend on making it yourself.

3. Whisk together with flour, baking powder and salt. Grease a 9-inch baking dish with butter or coat with non-stick spray.

4. Add the dry ingredients and the buttermilk a little at a time to the batter. Alternating between the dry ingredients and the buttermilk.

5. Fold in blueberries and add to dish. Bake for 35-45 minutes. My oven is closer to 45 minutes.

Enjoy!

I should note that if you add a full cup of buttermilk you get more of breakfast tart. I tried it out last time I made it and I like that variation of the recipe as well.

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Photographer, writer, life-coach and kick-ass mother and chef. Fuck you, it's my blog I can say what I want.