If I owned a Bed & Breakfast, I would probably … wish that I didn’t have to clean house everyday. No that’s not what I was going to write. I was going to tell you that I would probably make this Blueberry Breakfast Cake for every-single-one of my guests. While we don’t own a B&B, we do have out of town company from time to time – so given the recently renovated guest bathroom and this great recipe, maybe we’ll get some visitors soon? My husband does a great driving tour of DC! You know you want to come just to have cake for breakfast – and that’s okay with me!
I have three brothers and three sister-in-laws (plus one sister). My sister-in-law Briana and I have a lot in common especially when it comes to baking and recipes. She sent me a recipe for Blueberry Breakfast Cake that she made on Mother’s Day, because she knew I would love it. The original recipe was posted by Alexandra on her blog at Alexandra Cooks. Since June 2011 she has had 1,600+ comments on this post. That is a serious endorsement of this recipe’s popularity and after seeing her post, how could I NOT make this wonderful creation?
I made only tiny adjustments to the original recipe – a little less sugar, baked at a lower temperature in an 8″ springform pan, half the salt, with raw sugar on top, etc. The recipe calls for buttermilk which performs amazing magic on this “coffee” styled breakfast cake. It’s moist and absolutely stuffed with juicy, ripe blueberries. With a little hint of lemon and a sugary crunchy top, this is a must make for your culinary bucket list.
My husband wouldn’t even share this with our favorite taste-testers – now that’s an endorsement!
I want to host a brunch just so I can make it again, or open a bed & breakfast and serve it every day.
Grab a cup of coffee and pull up a chair. You’ll want to visit a while!
Don’t forget to PIN to your favorite Cake board!
- ½ cup unsalted butter, room temperature
- Zest from 1 lemon
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups fresh, ripe blueberries
- ½ cup buttermilk
- 1 teaspoon turbinado sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan. Set aside.
- In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
- In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
- Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
- Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Are you grilling this weekend? I want to – especially if it involves sitting on the deck and doing nothing. I’m thinking it’s about time for a vacation too. I can see “leisure time” in my future. Hope you have a wonderful long holiday weekend! Happy Memorial Day.