Wednesday, November 9, 2011

Blueberry Breakfast Cake

So, here's another yummy Pinterest find! The original recipe is from I chose it based totally off of the pictures! Check out her website to see some awesomely delicious looking pictures of this recipe and rest assured it was as good as it looked!

It seems like lately I've been making everything with buttermilk! Every time I eat something delicious and wonder what is making it so good...the answer is always buttermilk! It was kind of funny because I was already thinking this when I read her blog and realized she was feeling the same way.

This recipe was quick to throw together. Plus I used frozen blueberries that I had on it really wasn't very expensive either. I was making it for a large crowd so I doubled it to make a 9x13 pan size and it turned out great! I will definitely be making this the next time I have a brunch or something to go to. It was great the next day you could definitely bake it the night before and have it ready to go for breakfast!

Blueberry Breakfast Cake
½ butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

Preheat the oven to 350ºF. Cream butter, lemon zest and 7/8 cup of the sugar until light and fluffy. 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. 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 coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with toothpick. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

NOTE: Since I doubled the recipe and used frozen blueberries it took my cake about 55 min. before it was done. Just keep checking your cake and you will know when it looks ready to come out because it will look like this...


  1. I like this idea ... like blueberry muffins, but no having to clean that cursed muffin pan! Woohoo!!

  2. I loved this cake and the sausage breakfast casserole that you made today!!