Good Morning Sweets!

I don't really have a sweet tooth unless we are talking about breakfast.

D makes me the BEST French Toast on the weekends, and I LOVE coffee cakes and muffins.

I also like egg casseroles and omelets, but don't generally cook breakfast during the week.

Sometimes I bake a coffee cake or muffins on Sunday afternoon, and if I'm lucky,

the breakfast sweets will last a few days into the week!

 

I happened upon this blueberry coffee cake on Pintrest and it's to die for (if you like blueberries).

source

This coffee cake is very moist and tastes like fresh blueberries.

 



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Below is the recipe and the only thing I do differently is that I sprinkle about a tablespoon of raw sugar (the big coarse sugar crystals) on the top before baking so that there is a bit of a crunchy top.

Buttermilk-Blueberry Breakfast Cake

(source)

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

 

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

 

I love that this recipe calls it "Breakfast Cake" because honestly, it IS cake!

I am contemplating trying this recipe with raspberries...if I do, I will let you know how that works.

 

What is your favorite breakfast food?