Behold!!!! A moist and delicious breakfast coffee cake! Plus it looks pretty with my PW coffee cup. Lol! I have a bunch of Michigan blueberries in my freezer that I need to use up, so I went to my breakfast tab on Pinterest to see what I had out there. This delicious blueberry cake is a mash up of a couple different recipes out there. I tend to like a cake made with buttermilk and I happened to have some on hand. I like lemon in my blueberry baked goods so I decided to add zest to the cake and a lemon glaze to this one.
Here’s what you need to make the cake:
- 1 stick softened unsalted butter
- zest of one lemon
- 1 cup of sugar
- 1 egg – room temp
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups whole blueberries (frozen work fine)
- Lemon glaze to follow
Cream the butter, lemon zest and sugar in the bowl of a stand mixer (or with a hand mixer) until the butter is light and fluffy and the sugar is fully incorporated. Spray an 8 x 8 baking dish with cooking spray or coat with butter, and preheat the oven to 350 degrees. Add the egg into the butter/sugar mixture. Once it’s incorporated add the vanilla. In a separate bowl (or on a piece of parchment or wax paper) mix together the flour, baking powder and salt. The paper makes it easier add the flour mixture to the stand mixer, and keeps it from flying all over the kitchen floor. 🙂
Add the buttermilk and flour to the mix, alternating dry and wet, starting with 1/3 of the flour mix, 1/2 the buttermilk, 1/3 of the flour, rest of the buttermilk, remaining flour. Mix until the flour is incorporated. The batter will be pretty thick. Toss the blueberries with about a tablespoon of flour and fold them into the batter with a spatula. Some of the blueberries might burst, no biggie it will still taste fabulous!
Evenly spread the batter in the greased pan and bake at 350 for 45-55 minutes, until golden brown on the top and a cake tester comes out clean.
This cake would be TOTALLY yummy as is. Just cut it up and start chowing down. I like to amp up the lemon (and sweetness) in this cake, so I put a quick easy glaze on top. Make sure you let the cake cool completely before adding the glaze. Here’s all there is to it:
- 1 cup confectionary sugar
- juice of 1/2 a lemon (about 2 tablespoons)
- 1/4 tsp vanilla
Whisk the ingredients in a small bowl until thoroughly combined. If the lemon is too intense for you, you can use a little water instead. Spread it evenly over the cake. I did try this by poking holes in it to allow the glaze to soak into the cake. It worked pretty well, but I think you could skip it or make smaller holes if you want. Totally your preference. This is a sweet treat for breakfast with your tea or coffee. Plus there’s fruit in it, so consider it healthy maybe?? Enjoy!
Amy’s Kitchen 