Buttermilk Blueberry Morning Cake

With blueberries on sale right now I thought I would share one of my favorite recipes that use them. I have tried many blueberry quick bread, muffins, and cakes before and I have to say this one is the best.  It is moist with a light texture and the blueberries are just enough.  I only used a heaping cupful of berries instead of the two because I was using frozen ones and it turned out perfect.  I also used sour milk instead of store bought buttermilk but that's a standard substitution.  The whole family raved about it and it is definitely going to become a standard on Monday baking day.  You could use any berry or chopped fruit in this cake.  It's wonderful with coffee or tea.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top


1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. 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.

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) 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.