My children’s are officially done with their school for this term!! They both did great on their report cards, and they are at this age where they can just get together with their friends and celebrate the end of the school year. In celebration of this end of school year I baked this breakfast cake. I didn’t know how it would turn out, because I didn’t want “cakey” cake for breakfast – does that make sense? Well, you can be the judge. I also thought this would be another simple dish to make for the Father’s Day breakfast/brunch!
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar 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 (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter 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.
Now I know why this is breakfast “cake”; mine turned out to be the cross between coffeecake and pancake consistency and taste. Really yummy!! It’s perfect with coffee (or tea); it’s not too sweet, but soft bursting flavors of blueberries, soft dense cake and crinkly sugar toppings all blend very well together!