One of the meals that we often struggle with is breakfast. Our oldest son is not a cereal kid, which is fine with me, but it means having to be a bit more creative when it comes to breakfast. If he could have his way, he would rotate between pancakes, waffles and French toast every single day. So I search out breakfast options. I’ve found some neat ones, like Baked Egg Cups and Strawberry Cream Crepes, but our favorite breakfast recipe that we discovered this year, and is thoroughly enjoyed by our whole family, is this Blueberry Buttermilk Breakfast Cake. It’s a real treat!
Ingredients:
1/2 cup unsalted butter, room temperature
Zest of one large lemon
3/4 cup + 2 tbsp sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries, washed
1/2 cup buttermilk
Preheat oven to 350F. In a large bowl, cream butter with lemon zest and sugar. Add the egg and vanilla and beat until combined.
In a separate bowl, mix together flour, baking powder and salt. Gradually add the flour mixture to the batter a little at a time, alternating with the buttermilk.
In a small bowl, toss the blueberries with 2 tbsp of flour. Fold the blueberries into the batter.
Grease a 9 inch square baking pan. Spread the batter into the pan, batter will be thick. Sprinkle the top with 1 1/2 tsp of sugar. Bake for 35-40 minutes or until done (this could take 10-15 minutes longer, depending on altitude and your berries). Allow cake to cool for at least 10 minutes before serving (it will be hard to wait!). Serve warm.
Adapted from www.alexandracooks.com
Thanks to YMC Foodie of the Week, Dawn Douglas, for sharing this tasty breakfast idea.
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