Recipe of the Week: Guest Post-Blueberry Breakfast Cake by Addicted to Recipes

19 Apr posted by

Today is Recipe of the Week and I haven’t cooked up anything interesting lately so I thought I would ask Addicted to Recipes come and share with us her favorite all time recipe. I met her at a blog hop. I hope you enjoy her as much as I do. Her goal is to try one new recipe a week and blog about it. I so need to try that. I get tired of eating the same old thing, don’t you?

 

I was so excited that Debbie asked me to share with you my favourite recipe.  THANK YOU Debbie!  I’ve only been writing my blog, Addicted to Recipes, since January (ties in with my new year’s resolution of trying at least one new recipe each week and blogging about it), but I instantly knew which recipe is my favourite so far!  It’s the Blueberry Buttermilk Breakfast Cake.  Yes, you read it right…cake for breakfast!  We are a house that eats a LOT of pancakes, french toast and waffles, and I am trying to shake up our mornings by adding a few new breakfast recipes into the mix.  I saw the recipe for Blueberry Buttermilk Breakfast cake on Pinterest and it looked good enough to try!  I adapted the recipe from Alexandra’s Kitchen.  Here is the recipe:

1/2 cup unsalted butter, room temperature
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 kosher 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
Preheat oven to 350F.  In a large bowl, cream butter with lemon zest and 7/8 cup of sugar.  Add the egg and vanilla and beat until combined. 
In a 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 a 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 at least 10 minutes before serving.  Serve warm.
VERDICT:
This was a wonderful change to our usual.  Our 4 year old told me that it is his favourite, even more than ribs (and the kid LOVES ribs) – so that is saying a lot!  He ate more than half the pan!  (sure hope he doesn’t get a tummy ache later).  DH and I both enjoyed the cake too, especially since it is served warm.  It’s a keeper! And I bet raspberries or blackberries would be tasty in this too.  Oh YUM…I can’t wait for berry season!If you like what you see, I would love for you to check out the other recipes on my blog at Addicted to Recipes, or follow me on Facebook!

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7 Comments
Filed Under: Recipes

Comments

  1. Melissa B says:
    April 19, 2012 at 1:34 pm

    This cake recipe sounds so good!

    Reply
  2. katie says:
    April 19, 2012 at 9:44 pm

    Yum!! I love anything with blueberries! I can’t wait for them to be fresh and one sale soon!!

    Reply
  3. Kristin W says:
    April 23, 2012 at 3:57 pm

    I am making this asap!!!

    Reply

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