Blueberry Buttermilk Breakfast Cake

I am constantly looking for new breakfast recipes. Yesterday, I made this delicious Blueberry Buttermilk Breakfast Cake for my husband for his birthday. I found the recipe on the blog, Addicted to Recipes. This is one the kids will surely enjoy!

Blueberry Buttermilk Breakfast Cake
1/2 cup butter
Zest of one large lemon
7/8 cup + 1/2 Tablespoon sugar*
1 egg
1 teaspoon vanilla
2 cups + 1/8 cup flour**
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries, washed
1/2 cup buttermilk***

*Extra 1/2 Tablespoon is for sprinkling on top
**Extra 1/8 cup is for tossing with blueberries
***If you don’t have buttermilk, place 1/2 teaspoon lemon juice in a measuring cup, then add milk till it reaches the 1/2 cup mark. Let it sit for 5 minutes.

Preheat oven to 350 degrees. In large bowl, cream butter with lemon zest and 7/8 cup sugar. Add the egg and vanilla and beat until combined.

In separate bowl, mix together 2 cups flour, baking powder and salt. Gradually add the flour mixture to the batter a little at a time, alternating with the buttermilk.

In small bowl, toss the blueberries with 1/8 cup of flour. Fold the blueberries into the batter.

Grease a 9 inch square baking pan. Spread the batter into the pan, batter will be thick. Sprinkle the remaining 1/2 tablespoon of sugar on top of the batter. Bake for 35-40 minutes or until done. Allow cake to cool for 10 minutes before serving. Serve warm.