So this recipe is going against all blog etiquette using a non-seasonal item…gasp! Maybe when I present my reasons for making this out of season, it will convince you to do the same.
1. I am Pinterest obsessed, when I saw this recipe on there, I had to make it. I know I am late to join the bandwagon, but I am spreading the love to everyone I know (hopefully this will make up for it).
2. I was expecting blueberries to be super expensive at my grocery store, but I was pleasantly surprised with the price of them so I bought them…I call it fate.
3. We had spring like temperatures on Saturday. 60 degrees in January, say what?! Wait, wasn’t I just complaining about freezing weather on Wednesday. Yes, what we have here is global warming folks.
4. My hubby apparently lacks from exciting breakfasts…just ask my brother-in-law. Not like I make him anything delicious everrrrrr, he is so unfortunate to be married to me.
5. I was making red velvet cupcakes for work this week, and I knew I would have leftover buttermilk to use up.
6. If lemon and blueberry are together, I have to eat it. They are meant for one another. I love you lemon zest.
Have I convinced you yet? This cake was absolutely yummy for breakfast, and even more delicious as a mid-morning snack this week. The combination of lemon and blueberry makes it absolutely delightful. If you can’t bring yourself to have some blueberries out of season, then bookmark this until springtime rolls around.
Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon 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
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
What you’ll do:
Preheat the oven to 350ºF. Cream butter with 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 (or something similar) 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 a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Source: Alexandra’s Kitchen