Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos whenever we try a new place for breakfast is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah. These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven – you could even go really crazy and glaze them – and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.
Blueberry Breakfast Cake
1 hour 10 minutes to prepare serves 12-16
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- Preheat oven to 350º F and lightly grease a 9x5-inch baking dish with butter or non-stick spray.
- Toss blueberries in 1/4 cup flour until coated, then set aside.
- In a large bowl or mixer, cream together butter, sugar and lemon zest for 3-5 minutes, or until fluffy, and lightened in color.
- Beat in egg, then, once fully incorporated, add in vanilla extract.
- In a separate bowl, whisk together remaining flour, baking powder, salt and cinnamon, if using.
- Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.
- Fold floured blueberries into the batter, then pour it into greased baking dish. Top with 1 tablespoons sugar, then place dish in oven.
- Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and transfer to a wire rack to cool (at least 15 minutes).
- Serve warm or at room temperature and enjoy.
Recipe adapted from Alexandra Cooks