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 [1] and Strawberry Cream Crepes [2], 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 [3], washed
1/2 cup buttermilk [4]
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 [5]
Thanks to YMC Foodie of the Week, Dawn Douglas [6], for sharing this tasty breakfast idea.