I started working full time again, and let me tell you… it’s been a little rough. Working 8 hours a day and then coming home to fix dinner, pick up the house, do laundry, make lunches, bathe kids, play with kids, give hubby attention, lock myself in the bathroom so I can hear myself think, and do dishes… makes me one tired girl.
I’m trying to keep my eyes open, so I can tell you about this awesome blueberry cake. It is seriously good stuff. Think blueberry muffin, but one hundred times better. You’re just going to have to trust me on this. Make it this coming weekend for breakfast, or the next time you have company come over. It will be a hit!
Blueberry Breakfast Cake
Ingredients
- 1/2 cup butter room temperature
- 2 teaspoons lemon zest
- 3/4 cup + 2 Tablespoons sugar divided
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups flour divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.
- Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.
- Grease a 9×9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).
- Sprinkle the remaining tablespoon of sugar evenly over the top of batter.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.
Source: Alexandra Cooks
This looks fantastic. I want to dive into the pan!
That looks so appetizing! I am making this on the weekend.
oooh, bluberries are on sale at Sprouts so off I go! I hear you on the working full time thing. I work 32 hours spread out over three days and if I werent organized, it would be a massive fail. Good thing you are, too! Love this recipe, can’t wait to try!
I don’t know how you do it…I don’t have kids yet and find it hard to fit everything in. You are a super woman! And this cake looks so moist. I love blueberry desserts. Looks awesome Holly!
What a great blog! So glad I found you on Pinterest!
http://www.cathykhayes.blogspot.com
This looks so lovely! I don’t know if I could work full time. You go girl!!
How delicious. A perfect way to start the day.
Oh. My. Gosh. This looks heavenly, my mouth is watering just looking at the pics. I am going to have to add this to my “must make soon” list.
I made this a few months back, and it turned out really good! Has a bit of a tartness but good!
cake is looking so delicious. nice photos
Sounds and looks terrific. I have a very similar recipe that I just typed up the post for…it uses sour cream, instead of buttermilk. Either way – I know this is one BERRY special dish. =)
I love anything blueberry so this breakfast cake is calling my name!! It looks amazing!!! Need to pin this for sure!
That looks delicious! I am a full time working mom, and it is very hard to balance everything sometimes! I love your blog, I think I would make every recipe!
Can you do this in a bunt pan?
I’ve never tried it in a bundt pan but I think it would work. I would double the recipe for a standard size bundt pan (first grease the pan well) and bake it at 350 for 50-55 minutes. Hope it works and let me know if you try it!
Hi Holly! I would love to try out this recipe for my kids. They love blueberry but they don’t like lemon flavor in their blueberry muffins/breads. Do you think the recipe be ok as is if I omit the lemon zest?
Thank you for all your delicious recipes!
Hi Shannon! I think it would be fine with the lemon zest left out 🙂
Why do you mix the blueberries with flour?
So they don’t sink to the bottom of the cake.
Would like to know if there is any other fruit that could be used? Thank you.
I imagine you could try strawberries or raspberries with great results 🙂