Buttermilk Blueberry Breakfast Cake

A friend shared this with me. It was the most lemoneyest, blueberriest heavenly cakey yum ever. I hate cake. I used to hate cake. This is a winner winner!

In fact, next time I'm doing double batches because I don't think this is going to last long.

Original recipe HERE
Oh holy moses, she has a CRANBERRY version too. I was pondering strawberry too.
Cherry almond, anyone? Chocolate cherry? I think so!
This would be amazing in one of those "all corners" brownie pans or mini muffins.

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour 
• 2 tsp. baking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk

• 
  

Spray 8x8 pan with nonstick spray
Line with parchment

Wet bowl WHISK:
Sugar, egg, vanilla, zest

Dry bowl SPOON:
Flour, baking powder, salt. Add half to wet bowl. Add buttermilk to wet bowl. Add rest of dry mix. Fold in blueberries. Pour into 8x8 pan. Sprinkle top with pinches of sugar.

Bake 350F 40-45 minutes until dry toothpick. Let it cool and set up 15 minutes. Break off chunks, eat with fingers like a cave dweller.

Yeah. Look at it. It tastes like that only better.