Buttermilk Blueberry Breakfast Cake

Yes, you can have cake for breakfast! This also makes great muffins. The recipe is originally from Alexandra's Kitchen, and I got it from an online friend.

It looks a little scruffy in this brunch picture because I had been nibbling the corners before I remembered to take a picture.

½ cup  unsalted butter, room temperature
zest from 1 large lemon
1 cup  sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups  all-purpose 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, picked over
½ cup buttermilk, (or 1 t. lemon juice plus milk to make 1/2 cup)

Preheat the oven to 350ºF.  Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. 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. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Spray 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — 35 min for 9-inch pan , 40-45 for 8". 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.

This also makes great muffins. They would take a shorter baking time.