Buttermilk Blueberry Breakfast Cake

I found this recipe on Pinterest … which, by the way, I’m addicted to … so badly that I have to limit my time on it LOL (seriously!).  It’s from the website http://www.alexandracooks.com so I most definitely must give all the credit for this recipe to its owner!  I was going to make this last Thursday … I was just in a cake mood … in other words, I was craving a piece of cake =)  Anyway, since it has blueberries in it I decided to wait until Alayna came home (yesterday) since she absolutely loves blueberries and anything with blueberries in it … so much so I’ve seen her finish off 2 pints of them in just a matter of minutes … no lie … we tease her that if she isn’t careful she will turn blue like the girl in the movie Willie Wonka and the Chocolate Factory LOL

Anyway … this cake is amazing!  I thought that it would be more like scones, if you’ve ever had them, or at least a very dense cake, which there is nothing wrong with but the batter was so thick and hard to spread into the pan … I just assumed that’s how it would turn out.  NOTATALL … it is the lightest, fluffiest, airiest cake … man is it good!  Hope ya’ll will enjoy it too!!

Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup Unsalted Butter, room temp

2 tsp Lemon Zest ~ Zest from 1 Large Lemon

7/8 cup + 1 tablespoon Sugar

1 Egg, room temp

1 tsp Vanilla

2 cups Flour

2 tsp Baking Powder

1 tsp Kosher Salt

2 cups Fresh Blueberries

½ cup Buttermilk

Preheat oven to 350°F.  Cream Butter with Lemon Zest and 7/8 cup of Sugar until light and fluffy.  Add Egg and Vanilla and beat until combined.  Meanwhile, toss the Blueberries with ¼ cup of the Flour, set aside.  (This is so the Blueberries will not sink to the bottom of the batter.)  Whisk together the remaining Flour, Baking Powder and Salt.  Add the Flour mixture to the batter a little at a time, alternating with the Buttermilk.  Fold in the Blueberries. 

Grease a 9-inch square baking pan with butter or non-stick spray.  Spread batter into pan.  Sprinkle batter with remaining tablespoon of Sugar.  Bake for approximately 30 minutes or until toothpick inserted in the middle comes out clean.  Let cool for at least 15 minutes before serving.