Happy Mother's Day! If you are looking for a delicious and easy breakfast cake that you can make in advance, try my Buttermilk Blueberry Breakfast Cake. Get the kids involved and make this ahead of time, then pop it in the oven on Sunday morning.
Super simple and so scrumptious!
Buttermilk Blueberry Breakfast Cake
Serves 12
Blueberry Cake
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 stick butter, softened
1¼ cups sugar
2 eggs
1 tablespoon vanilla extract
1 cup buttermilk
Zest of one lemon
2½ cups fresh blueberries, divided use
Topping
¼ cup brown sugar
¼ cup sugar
½ cup flour
1 stick cold butter, cut into cubes
Preheat oven to 350ºF.
MAKE BLUEBERRY CAKE
In a medium bowl, sift together flour, baking powder and salt. Set aside.
Using an electric stand mixer with a paddle attachment, cream together the softened butter and sugar on high speed until creamy. Turn the mixer to medium-low and slowly add eggs, vanilla and buttermilk. Add the flour mixture and beat until thoroughly combined. Scrape down the sides of the bowl, as necessary.
Gently fold in lemon zest and 2 cups of blueberries. Pour batter into a greased 9-by-13-inch baking dish, then top with the remaining ½ cup of blueberries.
MAKE TOPPING
In a medium bowl, mix together sugars and flour. Using a pastry cutter or a large fork, cut butter into mixture until butter is well-incorporated.
ASSEMBLE
Dollop the crumble topping evenly over the blueberry batter. Bake, uncovered, for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
NOTE
Add the zest of 2 lemons for a more pronounced lemon flavor in this cake.
