Buttermilk-Blueberry Breakfast Cake ~ OH MY! :)

I made this coffee cake today and it was so yummy!  I was craving blueberry muffins or coffee cake for some reason.  I think I'm missing summer already.... :)  I think you should make this cake as soon as possible.  It definitely helped take away the winter blues. :)  Recipe is below....

Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 2 Tbs + 1 tablespoon sugar {the 1 T is reserved for the top of the cake}
1 egg, room temperature
1 tsp. vanilla
2 cups flour {set aside 1/4 cup of this to toss with the blueberries}
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk*

* To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

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.  My family enjoys it with cool whip or vanilla ice cream! 

Enjoy!

xoxo,

Betsy