This morning David let us watch a girly movie while I made breakfast and he assembled our new ikea dresser (Legos for adults, right?). This is so delightful to make on a Saturday morning. It’s not the least bit fussy and every bit fun and, I don’t know, just summer-y. Summer-y in the way that everything feels pleasant and easy going. In breakfast cake form. Blueberries are great in summer, and despite any best efforts and the generally lighter far in the warm months, I still love carbs in summer.
BLUEBERRY & BUTTERMILK BREAKFAST CAKE
Serves 3-4
1 and 1/2 cups flour
1/2 cup wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup buttermilk
1 egg
1/2 cup butter, softened
1 teaspoon vanilla
1 lemon, zested
2 cups blueberries
1 tablespoon sugar
Preheat oven to 350 degrees. In a large bowl, stir together flour, wheat flour, baking powder, and salt. In a separate bowl, combine buttermilk, egg, butter, vanilla sugar, and lemon zest. Slowly incorporate wet ingredients into dry. Fold blueberries into batter.
Transfer batter to a greased 9×9 baking dish. Sprinkle sugar over top of batter. Bake for 55 minutes, or until a toothpick comes out clean.
- 1 and ½ cups flour
- ½ cup wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- ½ cup buttermilk
- 1 egg
- ½ cup butter, softened
- 1 teaspoon vanilla
- 1 lemon, zested
- 2 cups blueberries
- 1 tablespoon sugar
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, wheat flour, baking powder, and salt.
- In a separate bowl, combine buttermilk, egg, butter, vanilla sugar, and lemon zest.
- Slowly incorporate wet ingredients into dry. Fold blueberries into batter.
- Transfer batter to a greased 9x9 baking dish. Sprinkle sugar over top of batter. Bake for 55 minutes, or until a toothpick comes out clean.
Adapted from Alexandra’s Kitchen.