Buttermilk Blueberry Breakfast Cake

This last weekend I was hankering to bake something but didn't really want the results of said baking hanging around the house.  I realized not too far into my hankering that I had a staff meeting on Tuesday and that I had not been very forth coming in my contributions in terms of food.  I remembered a recipe I had pinned on Pinterest for a blueberry something or other and went to take a look if it would fit the bill.  Boy did it ever! 

I couldn't believe I actually had all the ingredients on hand.  I had to use frozen blueberries instead of fresh, but it still tasted great!  Unlike cooking where I rarely follow a recipe as it is written, I tend to follow baking recipes exactly as they are written.  So...here is the link to the original recipe.

Buttermilk Blueberry Breakfast Cake

Ingredients

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

Directions

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.

It was really, really good!  I let it rest for the 15 minutes that the recipe called for but then had a piece while it was still warm.  Amazing...  It was good the next day too...really moist.   

I had to bake it for much longer than the recipe called for.  I actually lost track of how much longer and just had to go by the color of the cake and the toothpick trick.  I am guessing that part of the issue was that my blueberries were frozen.  I don't know.  I waited until the last possible moment to pull the blueberries out of the freezer and add to the batter.  The other thing that cause a bit of stress was how sticky the batter was.  I was thinking that it would be more like a bake batter and would easily fill the pan by itself...that was not the case.  Next time I will make sure that I spoon it out a little more evenly and then just press it in.

All in all, this recipe is definitely a keeper!