Blueberry Breakfast Cake

I've been dying to make this recipe for so long...long as in, usually I want to make a recipe for a while and then eventually lose interest, and this was before I lost interest. So just 1 or 2 months. I wanted to make it immediately but kept on forgetting to buy blueberries, and in my Collegetown I guess I can buy 6 ounces of "fresh" blueberries for $4, so no way was I going to do that. Eventually I remembered when visiting Target (they just brought Fresh food to our Target in March!) and got the frozen blueberries, and made these about two weeks ago.

This was sooo good and soo easy! A perfect addition to breakfast. It was delicious warm but also good for a few days after!

For this recipe I used 10 oz frozen blueberries, regular salt, and instead of buttermilk I used skim milk with a little vinegar and it worked fine and tasted just as delicious.

Blueberry Breakfast Cake
Recipe from Dainty Chef

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

Preheat the oven to 350ºF. Cream butter with 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 ¼ 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. Fold in the blueberries.

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.