Blueberry Breakfast Cake

I came across this recipe when I was looking for a spring breakfast snack.   I didn’t want it to be too dessert like, but still tasty.  I think this fits the bill.  Plus, I seem to be in this lemon kick.  I’ve been adding it to breads, cookies and even pasta dishes.  Love it.  There is something about a sweet blueberry taste with a tart lemon kick.

The original recipe called for buttermilk, but I used non-fat Greek yogurt instead.  I hate buying buttermilk at the store, you use a tiny bit for a recipe and then your left with the rest of the carton.  What am I supposed to do with that?  So, since Greek yogurt is a staple in my refrigerator, I decided to give it a whirl.  It was amazing.  One of the most moist cakes I have made in a while.  But if you are  a buttermilk fan, go ahead and substitute the yogurt for the buttermilk, using the same measurements.  Either way you will not be disappointed. 

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons lemon zest, about the zest from 1 large lemon
  • 7/8 cup sugar (3/4 cup + 2 tablespoons)
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups frozen wild blueberries
  • 1/2 non-fat Greek yogurt (I used Fage)
  • 1 tablespoon sugar, for sprinkling on top

Directions:
1.  Preheat oven to 350°.  Spray a 9×9 inch baking dish with nonstick cooking spray.

2.  Using an electric mixer cream butter, lemon zest and 7/8 cup sugar in medium sized bowl until light and fluffy.  Add egg and vanilla, beat until thoroughly combined.  Set aside.

3.  In a separate bowl whisk together flour, baking powder and salt.

4.  Place blueberries in a small mixing bowl and toss with remaining 1/4 cup flour.

5.  Add the flour mixture to the batter a small amount at at time, alternating with the yogurt.  Then fold in the blueberries.

6.  In prepared baking dish, spread batter.  Sprinkle with remaining tablespoon of sugar.  Bake for 35-45 minutes, or until a toothpick inserted into middle comes out clean.  Let cool for at least 15 minutes before cutting.

Adapted from:  alexandracooks

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