Buttermilk Blueberry Breakfast Cake

Recently I was going through some of the mountains of copies of recipes that I have collected from other blogger's over the years. One day I plan to organize them but this particular day I was looking for a recipe using blueberries. I came upon this recipe that I got from a fellow blogger, Martha at Lines from Linderhof. If you have visited Martha's blog you know that she shares excellent recipes, teaches cooking classes in her hometown and often posts recipes that she enjoys while having tea. She often calls them a "nosh", I now love that word.

I was also looking for a recipe that was quick, easy, using blueberries but also a great "nosh" for afternoon tea.

Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 teaspoons lemon zest or more, zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon 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

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. 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.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. 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.


~ I didn't use all of the blueberries called for, maybe 2/3rds or so. I think some blueberry cakes tend to get too mushy with too much fruit so I scaled back a bit, it was the perfect amount, for us anyway.

---------------------------------------------------------------------------------------

I had all of the ingredients on hand and it was a snap to prep. Who doesn't love a cake using buttermilk but better yet using blueberries? This little cake is made even better with the addition of lemon zest, the more flavorful part of a lemon. I love that little bit of freshness added to the batter.

It is a thick batter but comes out a very moist little cake.

 

 

 

I wanted to let the cake brown a little longer but resisted and took it out and checked it with a cake tester. I am glad I did because it was perfectly done. I think I could have cooked it for less time, variation in ovens surely.

It keeps for several days and I enjoyed every morsel. Perfect as a breakfast cake but also perfect for an afternoon tea "nosh".

I am linking this post to Foodie Friday hosted by Michael Lee West at Rattlebridge Farm. To see other wonderful recipes shared click HERE, you won't be disappointed. Also take a look at some of the recipes that Martha shares at Lines from Linderhof and you can click HERE. I think Martha has posted this recipe on her blog but it's a great little cake and worthy of sharing again.