Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Recipe originally from alexandra's kitchen

Serves 6-8

Breakfast Cake

½ cup unsalted butter, room temperature

2 tbl lemon juice or lemon zest from 2 large lemons

5/8 cup* + 1 tablespoon sugar** (I omitted the sugar on top)

1/2 cup brown sugar

2 egg, room temperature

2 tsp. vanilla

1/2 cup plain yogurt 

4 cups flour

4 tsp. baking powder

1 tsp. kosher salt (I used plain salt)

3 cups fresh blueberries ( I used frozen)

1 cup buttermilk

For the Lemon Glaze: (if desired) from Sweet Peas Kitchen


1/2 cup confectioners’ sugar, sifted
1 to 2 tablespoons fresh lemon juice

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

 Preheat the oven to 350ºF. Cream butter with lemon juice 7/8 cup of the sugar and 1/2 cup brown sugar until light and fluffy.

Add the eggs, yogurt 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.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

 Grease a 9 X 13 -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.

Make glaze and pour on top after allowing cake to cool for 5 min, but not totally cool. Allow glaze to harden at least 15 min before serving.