Can you smell this? Oh, it's divine! A blueberry breakfast cake is the perfect way to start any day. Blueberries, lemon zest, a not-too-sweet cake, and coarse sugar topping. The ingredient we have to thank for this deliciousness is buttermilk! I feel like any recipe I have that uses buttermilk is my favorite. Serve this alongside some bacon or sausage and scrambled eggs, and you have yourself the perfect breakfast or brunch. Now is the time to try this with blueberry season just around the corner!
Blueberry Breakfast Cake
Serves 8
1/2 cup (8 tablespoons) butter, room temperature
Zest from 1 large lemon
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten-free all-purpose flour (I use Cup4Cup or Bob's Red Mill 1:1 flour)
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
Course sugar for topping
Preheat the oven to 350°F. In a large mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined. In a separate bowl, toss the blueberries with 2 tablespoons of flour to coat. Add 1 cup of flour, baking powder, and salt; mix. Add the buttermilk, mix, then add the remaining 3/4 cup flour and beat just until combined. Fold in the blueberries. Spread into an 8x8" baking dish coated with cooking spray. Sprinkle entire top with coarse sugar. Bake for 45-50 minutes, or until center is set and not jiggly. Let cool for 15 minutes before cutting and serving.
Step-by-step tutorial:
Gather your ingredients. You will need 1 stick butter, a lemon for zesting, sugar, an egg, vanilla, gluten-free flour, baking powder, salt, buttermilk, and blueberries. (Ignore the lemon juice - oops!)
In a mixing bowl, cream together 1/2 cup butter, softened, with 1 cup sugar and zest of 1 lemon.
Add 1 egg and 1 teaspoon vanilla. Beat until combined.
In a separate bowl, combine fresh blueberries (about 2 cups) with 2 tablespoons gluten-free flour.
Toss until coated. This helps the blueberries easily spread out in the cake.
To the creamed mixture, add 1 cup of gluten-free flour, 2 teaspoons baking powder, and 1 teaspoon salt. Beat until combined.
Pour in the buttermilk and mix, then add the remaining 3/4 cup flour and mix just until combined.
Fold in the blueberries. Be careful not to pop them, but get them evenly dispersed.
Spread the cake batter into an 8x8" baking dish coated with cooking spray. Sprinkle coarse sugar over the entire top.
Bake at 350°F for 45-50 minutes or until golden brown and middle is set (not jiggly). Allow to sit and cool for 15 minutes before cutting and serving.
Those hot blueberries and the crunch of the sugar are the perfect contrast! This will quickly become a favorite breakfast item for your kiddos!
Recipe Source: Recipe adapted from a recipe at Alexandra's Kitchen