Thursday, May 3, 2012

Sweet Treats: Blueberry Breakfast Cake

While I always enjoy decadent desserts, there's something simply decadent about baked blueberries. Whether it be in muffins, cupcakes, or in this cake, there is nothing quite as delicious as warm blueberries with some sugar. And since summer is just around the corner, just imagine those big, fresh blueberries that will be so plentiful and wanting to be eaten.

I discovered this recipe on Pinterest (seriously, what did I do before Pinterest?!?) and knew that I would just have to try it. It was an easy recipe to throw together and everyone loved it. It's so good that you won't be able to wait until breakfast to eat it!

Blueberry Breakfast Cake
 Yield: 9-12 bars (depending on how big you cut the bars)
Prep Time: 15 minutes
Cooking Time: 35 minutes


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.

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