Blueberry & Lemon Buttermilk Breakfast Cake

I have been craving blueberries like crazy the last few weeks.

Partially eating them each & every day.

Last week I made Blythe’s blueberry muffins &

was VERY disappointed. The light fluffy muffin I was looking

forward to eating, was a dry crumbling mess. 😦

Back to the drawing board & by that I mean Pinterest!

What a fantastic site!

My second attempt at a yummy blueberry treat was

way more successful & tasty!!

I LOVE the taste of blueberries & lemon. The combination

is absolutely wonderful. You’re going to love this recipe.

MMM.. doesn’t it look good?


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
  1/2 tsp. salt
2 cups fresh blueberries
½ lemon – squeezed
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the 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 the flour mixture to the batter a little at a time, alternating with the buttermilk. Squeeze in lemon juice from 1/2 lemon. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Try to control yourself. 😉

These were the Blythe blueberry muffins. 😦


4 thoughts on “Blueberry & Lemon Buttermilk Breakfast Cake

  1. I have the blueberry lemon posted on my Pinterest! I have been wanting to try it! I am more convinced now! YUM!

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