My husband was going to a men's breakfast at church on Sat.. So, I did what any insane wife would do. I got up at 6:30 on a Saturday, my day off. . . and made something for him to take. Not just any ordinary something, but an incredibly scrumptious breakfast cake. Lucky for me, there was a bit left for me to try. With 10 men, 56 scrambled eggs, hashbrowns, biscuits, sausage, thick slab bacon, pancakes, muffins and fruit-- there was 3 pieces left out of the 16 pieces I sent with him. Yeah, it's good.
I was afraid it was going to be dry, because the batter was so thick and it didn't look all that moist. But it was perfect. You can call this a breakfast cake, a coffee cake, a dessert, but no matter what you want to call it, it remains mmm, mmm, good!
BUTTERMILK BLUEBERRY BREAKFAST CAKE
recipe from: alexandracooks.comServes 6-8
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 1 cup sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 2 TBSP butter
- 1/4 cup sugar
- scant 1/4 cup flour
Preheat the oven to 350ºF. Grease a 9" square pan or spray with non-stick cooking spray. Cream butter with lemon zest and cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. In a small bowl, toss the blueberries with a 1/4 cup of flour, then in another small bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Batter will be thick. Spread batter into pan. Mix streusel topping ingredients, until small like peas. Sprinkle streusel over batter. Put in oven on middle rack and bake for 32-40 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.