BUTTERMíLK-BLUEBERRY BREAKFAST CAKE

í swear buttermílk ís magíc. ít seems to turn everythíng ínto gold: super-moíst, super-delícíous gold.

Thís morníng í awoke needíng a símple, summery, cake-líke-but-not-dessert-líke breakfast treat. One of Ben’s fríends had crashed here last níght, and í thought ít only appropríate to treat hím to a proper breakfast. ín other words, í was cravíng sugar and carbs. The truth ís í’ve been cravíng sugar and carbs and a cake líke thís for months. But seríously, who doesn’t need a good, seasonal, berry cake recípe ín theír morníng-treat repertoíre?

íngredíents

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set asíde 1 tablespoon for sprínklíng)
• 1 egg, room temperature
• 1 tsp. vanílla
• 2 cups (256 g) all-purpose flour (set asíde 1/4 cup of thís to toss wíth the blueberríes)
• 2 tsp. bakíng powder
• 1 tsp. kosher salt (í líke 1.25 tsp)
• 2 cups fresh blueberríes, pícked over
• ½ cup buttermílk, see FAQs below

ínstructíons

1. Preheat the oven to 350ºF. Usíng a stand míxer or hand-held míxer, cream the butter wíth the lemon zest and the 1 cup mínus 1 tablespoon of sugar untíl líght and fluffy.
2. Add the egg and vanílla and beat untíl combíned. Meanwhíle, toss the blueberríes wíth ¼ cup of flour, then whísk together the remaíníng flour, bakíng powder and salt.
3. Add half of the flour míxture to the batter, and stír wíth spatula to íncorporate. Add all of the buttermílk. Stír. Add remaíníng flour, and stír untíl flour ís absorbed. Fold ín the blueberríes. (Leave excess flour from the blueberry bowl behínd.) 
4. Read full recipe hereBUTTERMILK-BLUEBERRY BREAKFAST CAKE

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