Sweet Saturday Breakfast

I have been planning on making this blueberry breakfast ever since I first pinned the recipe on pinterest. I finally took the time to try it out, and it was delicious!

Source

I made it a little differently, leaving out the lemon zest and using frozen blueberries rather than fresh. As you can see, mine turned out a little darker because of that. It was still great....definitely a Saturday morning favorite <3


Here is the recipe:

1/2 cup of butter

3/4 plus 2 TBSP of sugar

1 egg

1 tsp vanilla

2 cups flour

2 tsp baking pwder

1 tsp salt

2 cups of blueberries

1/2 cup buttermilk.

    1. Preheat the oven to 350ºF. Cream butter with the sugar (setting 1 TBSP aside for sprinkling on top) 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. Spread batter into pan and sprinkle 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. 

Enjoy your yummy blueberry breakfast cake!