Lemon Blueberry Breakfast Cake

School is coming to an end. Sports are slowing down. The primary election is over. Time to get back into the kitchen!

I’m slowly easing my way back in and made this delicious cake over the weekend. It’s light and fluffy, has a hint of lemon and the fresh blueberries were perfect. The cake is not too sweet, so it really is the perfect way to start your day.

This is going to be my go-to recipe whenever I need to use any type of berries or stone fruit. I bet this cake would be delicious with peaches. I can’t way to try it later this summer.

1/2 cup butter
1 lemon, zested and juiced
1 cup sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 1/2 tsp salt
2/3 cup buttermilk
2 cups fresh blueberries

Preheat oven to 350 degrees. Lightly spray a 9×9 square baking pan with non-stick cooking spray. In a medium bowl, beat the butter, lemon zest, lemon juice and sugar with a hand mixer until light and fluffy. Add in the egg and vanilla and mix until combined.

Place 1/4 cup of flour in a bowl with the blueberries. Toss to lightly coat. Set aside. Mix the remaining 1 3/4 cup flour, baking powder and salt into the batter. Whisk in the buttermilk into the batter until combine. Fold in the blueberries.

Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes or until cooked through. Remove from oven and allow to cool for 10-15 minutes. Cut into squares and serve.

Source: Six Sisters’ Stuff

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