I feel as though I may have a problem. My love for breakfast pastries seems to be frequently appearing on my blog. It could be worse right? At least these are healthy breakfast sweets. But seriously, I can’t help myself. I’m at it again. This time, you’re in for a treat. This may be one of the most successful recipes I have ever made. It had rave reviews, and no left overs. Prepare yourselves.
This cake is awesome. It is the perfect blend of flavors. It’s filled with fresh blueberries and just a hint of lemon. A sprinkling of sugar on top creates a nice little sweet crunch. And the cake. It’s perfectly sweetened, not too little and not too much. This is perfect for breakfast or dessert in my opinion. There is nothing wrong with this cake except one thing. I needed to make two of them. I made this for my staff, and they gobbled it all up. I had one piece left for Samuel to try, and that was it. I kind of wanted a pan all to myself because it was too good to only have one piece. The hardest part about making this cake it waiting for it to get done baking. Seriously, make this ASAP. You won’t regret it.
First thing first, we will start on our batter. Cream the room temperature margarine, lemon juice, and 7/8 cup granulated sugar together until it becomes light and fluffy. Beat in the egg and vanilla until combined. It’s important to use a room temperature egg in this. If you add a cold egg it will break apart the creamed butter, so try to use a room temperature egg so it creams together smoothly. It won’t be a disaster if you don’t use a room temperature egg, but the results won’t be as good.
In a separate bowl or cup, mix the vinegar and milk together. Allow this to sit for at least 5 minutes. This will be your buttermilk. If you want to use actual buttermilk, skip this step.
Next, toss the blueberries with the reserved ¼ cup flour. You will want to get all the blueberries coated with flour, but there will be some flour left over. In a separate bowl, whisk together the remaining flour, baking powder, and salt. Add the flour mixture and buttermilk to the batter a little at a time, alternating between the two. Make sure you fully combine the flour, then add the buttermilk and fully combine again, continuing that way until both flour and buttermilk are mixed in.
Once the batter is smooth, fold in the blueberries and the flour they were tossed with until combined. It’s fine if you see little pockets of flour. Just fold until the blueberries are covered in batter and the excess flour is incorporated well.
Spread the batter evenly into the prepared baking pan. Sprinkle the top of the batter evenly with the reserved 1 tablespoon of granulated sugar. Bake for 35 to 45 minutes. Using a toothpick, check the center of the cake to make sure it is done. The toothpick should come out clean. The cake should be firm and starting to get golden brown. It may be necessary to bake the cake for longer. Just keep checking to see if it is set and firm. Let it cool for 15 minutes before cutting it.
I’m dreaming of this cake as I write this blog. I miss it. Can you miss a cake? I’m pretty sure you can. It was so delicious! It bakes up beautifully and looks even more delicious when you cut into it. Any breakfast, cake, or blueberry lover will go nuts for this. I happen to be all three of those, so I’m a pretty good judge here. This will be made again, believe me. Only this time I might just eat the entire pan myself…
Blueberry Buttermilk Breakfast Cake
Total calories: 2,080
Servings: 8-10 pieces
- ½ cup lite margarine, room temperature
- 2 tsp lemon juice
- 7/8 cup + 1 tbsp granulated sugar, reserved (7/8 cup can be made by ¾ cup + 2 tbsp)
- 1 egg, room temperature
- 1 tsp vanilla
- 2 cups flour (reserve ¼ cup, set aside)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries
- ½ tbsp white vinegar
- ½ cup milk
- Preheat oven to 350°F. Cream together the margarine, lemon juice, and 7/8 cup of the sugar until light and fluffy. Beat in the egg and vanilla until combined. Mix the vinegar and milk together in a bowl or cup. Allow it to sit for at least 5 minutes.
- Toss the blueberries with the reserved ¼ cup flour. Whisk together the remaining flour, baking powder, and salt in a separate bowl.
- Add the flour mixture and buttermilk to the batter a little at a time, alternating between the two. Once the batter is smooth, fold in the blueberries and the flour they were tossed with until combined.
- Spray a 9 inch square baking pan, or something similar in size, with nonstick cooking spray. Spread the batter evenly into the pan. Sprinkle the batter with the reserved 1 tbsp of granulated sugar. Bake for 35 to 45 minutes. Check the center of the cake with a toothpick. It should come out clean. It may be necessary to bake for longer. The cake should begin to get golden and the cake should not spring back or jiggle. Let cool for 15 minutes before cutting.
Use ½ cup buttermilk instead of the milk and vinegar