BLUEBERRY & BUTTERMILK BREAKFAST CAKE

June 12, 2012

This morning David let us watch Hairspray while I made breakfast and he assembled our new IKEA dresser (Legos for adults, right?).

Blueberry & Buttermilk Healthy Breakfast Cake from Rachel Schultz

Why is it significant that he let us watch Hairspray? There’s such a small percentage of my friend population that is willing to watch this movie with me. David offered me an act of great love and sacrifice.

IMDb

I cry every time I watch this movie. I don’t know why. I just love it so much. It’s weird. I just can’t stop loving it. Anyway, back to the breakfast cake. 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.

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.

Blueberry & Buttermilk Healthy Breakfast Cake from Rachel Schultz

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.

Blueberry & Buttermilk Healthy Breakfast Cake from Rachel Schultz Blueberry & Buttermilk Healthy Breakfast Cake from Rachel Schultz

BLUEBERRY & BUTTERMILK HEALTHY BREAKFAST CAKE
 
Author:
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together flour, wheat flour, baking powder, and salt.
  3. In a separate bowl, combine buttermilk, egg, butter, vanilla sugar, and lemon zest.
  4. Slowly incorporate wet ingredients into dry. Fold blueberries into batter.
  5. 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.

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Comments

  • kellie

    I have never seen Hairspray, I might need to check it out now. :) I have buttermilk in my fridge that needs to be used! This bread looks like the perfect thing! Thanks for the recipe!

    • Rachel Schultz

      Hairspray is a favorite. I hope you like it. And the bread!

  • wendy

    I am not a big blueberry fan but the bread looks great, is there any other fruit that would work well with this recipe?

    • Oh yeah, almost any fruit would work great! If you have any successful experiments you’ll have to tell me what to try next!

      love,
      Rach

  • Beth G

    Did I miss it? How much buttermilk do you use?

    • Great catch! My mistake. 1/2 cup of buttermilk. Hope it didn’t cause you any inconvenience. Thanks for commenting.

      Love,
      Rach

  • Thanks Rebecca! It was pretty yummy, but I liked it even better when we reheated it for dinner and ate it with vanilla ice cream.

  • Rebecca Kennedy

    This blueberry bread looks fabulous! How did it taste? I think blueberries are the perfect food. They remind me of Little Miss Muffetts tuffet. I know that sounds silly, but that’s what I think each time I see one of those plumb little blueberries.

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