Blueberry Breakfast Cake

This breakfast cake is a favorite of Andrew’s & it’s really simple to make so I don’t mind baking it in the mornings. Let me post a warning though, it is made with Buttermilk so do not accidentally drink the buttermilk! I bought buttermilk a few days ago specifically to bake this and while it sat in my fridge for a day or two before I was ready to use it, I accidentally poured a small glass of it and took a big drink! Needless to say, it was not milk like I had been anticipating in my mouth. If you like buttermilk then I’m sorry to offend you, but I spit it out all over my kitchen floor. I just couldn’t make it to the sink, it had to get out of my mouth right then before I had a mental breakdown! Okay, so it wasn’t exactly that bad, but i really did spit it out everywhere!


Here’s What You Need:1/2 cup butter
2 teaspoons lemon zest (The purpose of lemon zest thoroughly confuses me, so I never use it)
7/8 cup sugar & 1 tablespoon
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups blueberries
1/2 cup buttermilk
1 teaspoon vanilla

Directions:
-Preheat oven to 350 degrees
-Cream butter with lemon zest & 7/8 cup of sugar until fluffy

-Add egg and vanilla and beat until well mixed
-Toss blueberries in small bowl with 1/4 cup flour
-Mix together remaining flour, baking powder, and salt
-Add flour mixture and buttermilk to batter slowly
-Gently stir in blueberries
-Grease 9×9″ baking pan and pour batter in
-Sprinkle top with sugar
-Bake for 35 minutes then check center for doneness.
-Keep in oven as needed checking every 5 minutes
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