Buttermilk Blueberry Breakfast Cake

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I’ve been wanting to try this one for some time now.  I came across it on Alexandra’s Kitchen.  I modified it a little and I think it turned out great.  It’s very light and crumbly and being a morning coffee drinker, goes excellent with a nice hot cup.  Actually it’s yummy any time of the day.  After eating one piece, it wasn’t long after that I found myself cutting another piece!  I had a whole mess of blueberries in my freezer having picked some from my parent’s blueberry bush back in Louisiana a while back.  Frozen or fresh, it doesn’t really make a difference!

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Buttermilk Blueberry Breakfast Cake

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Ingredients

  

• ½ cup unsalted butter room temperature
• 3/4 cup + 2 tablespoons sugar
• 2 tablespoons sugar for sprinkling on top
• 1 egg room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cups fresh blueberries
• ½ cup buttermilk

Instructions

 

• Preheat the oven to 350ºF. In a large mixing bowl, cream together sugar and butter.
• Add egg and vanilla and whisk until combined.
• Toss blueberries with 1/4 cup of of the flour.
• In a small bowl, combine remaining flour, baking powder and salt.
• Add flour mixture to batter, a little at a time, alternating with Buttermilk.
• Fold in blueberries.
• Spray 9×13 pan with nonstick cooking spray. Add batter to pan (batter will be thick).
• Sprinkle remaining 2 Tablespoons sugar on top of batter. Bake at 350ºF for 30-35 minutes or until middle has set.

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Try not to eat the entire thing in one day.  It won’t be easy!