Happy Mother's Day to all those awesome Mom's out there! Especially my awesome Mom, Barbara! We had an awesome brunch at my sister's house and I of course brought this luscious cake. I saw this recipe a few months ago, but was waiting for blueberries to get more in season than the dead of the winter. This cake is the perfect addition to any summer brunch or party. The brightness of the lemon and tons of plump blueberries made me feel like summer was right around the corner. Thank God. I'm sick of winter.
Not to "toot my own horn", but everyone loved this cake. It is super moist and the lemon zest and blueberries make it really light and airy. You could probably use any berries you like. Maybe even a mixture of raspberries and blackberries? Yum. Make sure that when you make this cake to toss the blueberries in flour. When you coat the blueberries in flour they won't sink to the bottom and make your cake soggy. The recipe I used is from Alexandra's Kitchen. If you want something that is simple and delicious to bring to someone's house or to make for breakfast for your family, you need to try this cake.
Blueberry Lemon Breakfast Cake
|Look how many blueberries are in there!!!|
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
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.