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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Buttermilk Blueberry Breakfast Cake Recipe

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This recipe for Buttermilk Blueberry Breakfast Cake, by , is from The HUB Kitchen Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sabrina Hurt


c butter, softened
Zest from 1 lemon or orange
c sugar
1 egg
2 c flour
1 tsp salt
2 tsp baking powder
2 c fresh or frozen blueberries
c buttermilk
1 tsp vanilla
1 Tbsp coarse sugar, i.e. turbinado sugar, optional

Preheat oven to 350 degrees. In a large bowl, cream the butter, zest and c sugar until its light and fluffy. Add the egg and vanilla extract and beat until combined.
In a separate large bowl, whisk together the flour salt and baking powder.
Toss blueberries with c of the flour mixture.
Mix the remaining flour mixture into the creamed butter mixture a little at a time, alternating with the buttermilk. After the batter is mostly combined, fold in the flour-coated blueberries.
Grease a 8 or 9-inch square baking pan (or something similar in size). Spread the batter into the pan. Sprinkle the top of the batter with the coarse sugar. Bake for 35-45 minutes, or until the cake is cooked through. Check for doneness with a toothpick after 35 minutes. If needed, return the pan to the oven for a few more minutes. Let cool for at least 15 minutes before serving.




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