Blueberry Season

Blueberry season is upon us and we are fortunate to have several blueberry bushes at our farm in N GA.

This year we have an abundance of blueberries with more coming. I have already spent a morning there getting all I can manage at one time. The unfortunate thing is that it is so darn hot in our area when blueberries come into season so it's a MUST to pick in the early hours of the day.

I have lots of recipes using blueberries but one of my favorite is a Buttermilk-Blueberry Breakfast Cake. It is rich, buttery, and I love any kind of cake that has the tang of buttermilk.
It's important to begin by gathering all of your ingredients.

This little cake goes together very quickly.



Buttermilk-Blueberry Breakfast Cake

Serves 7-8

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest or more (zest of one lemon)
7/8 cup* plus 1 tablespoon sugar**
1 egg, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

*7/8 cup = 3/4 cup plus 2 tablespoons
*this 1 tablespoon is for sprinkling on top

Preheat the oven to 350*. Cream butter with the 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 1/4 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. Gently fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with a non-stick baking spray. Spread the batter into the pan, the batter will be thick. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 minutes or until a cake tester comes out clean. Let cool for 15 minutes before serving.

Note: 2 cups of blueberries sounds like a lot but you will be happy you used the full amount.
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As you can see, it only becomes lightly browned and while this is called a breakfast cake it can also be served with a dollop of freshly whipped cream or a scoop of ice cream for a delightful dessert as I did. This did not last long at my house. This was all that was left for breakfast the next morning.

Every morsel was eaten though, delicious. Over the next few weeks I will be sharing other favorite blueberry recipes. Do you have a favorite to share?