Wednesday, June 20, 2012

Blueberry-Buttermilk Breakfast Cake


It's healthy because it's stuffed full of blueberries, am I right??!

I have no doubt that my dad is the greatest (and cutest) man to have ever walked the planet. As a married man AND the father of 3 daughters, he is truly a saint. He gives so much of himself for us, works hard to provide our family a wonderful life, and helps around the house A LOT! I will eternally be indebted to him for all he has done for me and I am so lucky to have him as a father. Love you, Dad!!!

In order to properly honor my dad on Father's Day, I decided to make him breakfast :). Nothing says love like waking up to an amazing meal!

My dad loves cobblers and fruity desserts, so when I came across this Buttermilk-Blueberry Breakfast Cake recipe, I knew he'd absolutely love it! And lucky for me, we had about 2 tons of blueberries sitting in our fridge (LOVE summer berries!).

What's best about this dessert? It's clearly a health food. It's packed with blueberries which are packed with antioxidants which in turn means that eating half of the pan by yourself in one sitting is actually a good idea. Really. You're doing yourself a favor.

The cake was the perfect breakfast sweet (healthy sweet, y'all...remember?). It was light, fluffy, and slightly flaky. It had a buttery taste as any good (healthy) breakfast cake should, while the lemon zest was a refreshing complement to the blueberries. We ate our cake the day after I made it, so we heated it up in the microwave before consuming and it was so tasty when served warm. Pair it with a cup of coffee and your morning will promise to be a little slice of summery heaven.

Blueberry-Buttermilk Breakfast Cake
Recipe from Alexandra's Kitchen

  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more - zest from one large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
*7/8 cup = 3/4 cup + 2 tablespoons
**This 1 tablespoon is for sprinkling on top of the cake.


  1. Preheat oven to 350 degrees F. Cream butter with lemon zest and the 7/8 cup of sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour in a small bowl, then whisk together the remaining flour (1 3/4 cup), baking powder, and salt in a separate bowl.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar, like I used) with butter or non-stick spray. Spread batter into pan. Sprinkle batter with the remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. (Note: Baking for as long as 10 more minutes might me necessary. I had to leave mine in for 12 more minutes.) Let cool for at least 15 minutes before serving.

Had to proudly show off this beauty. 
Fresh blueberries. Yum, yum, yum!
Batter...covered in sugar, delish!
And it's pretty!

1 comment:

  1. Katherine, thanks for joining in the breakfast fun at Food on Friday. Cheers