Saturday, March 3, 2012

Sweet Saturday Breakfast

I have been planning on making this blueberry breakfast ever since I first pinned the recipe on pinterest. I finally took the time to try it out, and it was delicious!
blueberry buttermilk breakfast cake
I made it a little differently, leaving out the lemon zest and using frozen blueberries rather than fresh. As you can see, mine turned out a little darker because of that. It was still great....definitely a Saturday morning favorite <3

Here is the recipe:
1/2 cup of butter
3/4 plus 2 TBSP of sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking pwder
1 tsp salt
2 cups of blueberries
1/2 cup buttermilk.
    1. Preheat the oven to 350ºF. Cream butter with the sugar (setting 1 TBSP aside for sprinkling on top) 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. Spread batter into pan and sprinkle 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. 
Enjoy your yummy blueberry breakfast cake!


  1. Wow. That sounds and LOOKS absolutely amazing!!! Great Saturday treat, Faith! :)


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