Buttermilk-blueberries breakfast cake

 A simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Let's begin!!

Blueberry Breakfast Cake

Ingredients

• 2 cups fresh blueberries
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest
• ¾ cup + 2 tbsp. sugar
• 1 egg
• 1 tsp. vanilla extract
• ½ cup buttermilk 

How to make buttermilk

-use ½ tbsp of lemon juice or vinegar

-add and mix with ½ cup of milk

Instructions

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
2. In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
5. Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.