Blueberry Buttermilk Breakfast Cake

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Buttermilk Blueberry Breakfast Cake

May I suggest this incredibly delcious breakfast for your Valentine this Thursday?  Trust me, they will love you forever.  This cake is seriously melt in you mouth good… really,  absolutely DIVINE:)  With blueberries in season right now, it really is the perfect time to whip this up.  If you want to take it up a notch, you could skip the sugar on top and instead drizzle on a vanilla glaze while it is still warm from the oven.  Heavenly.  I like it both ways, but my boys prefer the glaze.  O la la!  Enjoy–and if you are thinking of starting some Valentine traditions for your family, I posted ours here (we go all out:).  Do you celebrate Valetnines Day with your family.  If so, what do you do?  I would love to hear:)

Hope you have a happy day tomorrow! xoxo


Blueberry Buttermilk Breakfast Cake
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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 (set aside 1/4 cup of this to toss with the blueberries)
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
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

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.

Recipe Source:  Alexandra’s Kitchen

Vanilla Glaze
1 1/2 cup powdered sugar
1 TB soft butter
1/2 tsp vanilla
2-3 TB milk
Stir together and add milk until your desired consistency is reached.


  1. Kathy says

    I have made this cake before and it is divine! The vanilla glaze sounds like it would be wonderful! I will have to try it like that the next time I make this.

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