A warm and delectable weekend breakfast cake, this balances tart and tangy with light and sweet. Perfect for a special breakfast, and it keeps for a few days for an ongoing treat.
Recipe from Alexandra's Kitchen.
-0.5 cup butter, softened
-1 lemon, for zest
-1 cup sugar
-1 teaspoon vanilla
-2 cups flour
-2 teaspoons baking powder
-1 teaspoon salt
-0.5 cup buttermilk
-2 cups blueberries
Whisk the softened butter, lemon zest, and most of the sugar, reserve a few tablespoons to sprinkle on top of the finished batter right before baking. Add the vanilla extract and the egg and whisk for another two minutes.
Coat the blueberries in 1/4 cup of flour to control the juice a little bit. Stir together the rest of the flour, the baking powder and salt.
Now combine the flour, the buttermilk, and the egg mixture until wet. Carefully add the blueberries.
Spray an 8x8 baking dish with cooking spray, then pour the batter evenly into the dish. Do you remember the small amount of sugar you reserved from earlier? Use it now, sprinkle it across the top of the batter.
Bake at 350 degrees for 45 minutes.
While the cake was baking, I prepared a simple blueberry and lemon syrup to serve on top, mainly because I wanted to do something with the lemon I had used for zest. Heat 1/2 cup water and 1/2 cup sugar on the stove and stir until the sugar has dissolved. Remove the peel, pith, skin and seeds from the lemon, add the pulp to the pot with a handful of blueberries. Bring the pot to a boil. Monitor it, stirring occasionally, until the syrup is thick.
We liked the lightness of this cake, the burst of flavor from the blueberries, and the beautiful marble color. This cake is recommended, to start your day off on a sweet note, and to share with family or friends.