Blueberry Breakfast Cake

Something weird is going on.  It's the middle of March and it's 74 degrees outside.  We actually are leaving for Florida tomorrow for vacation to get away from the "cold nasty" NJ weather that we thought was going to be happening this week.  Boy were we wrong.  I'm not complaining about going to Florida because NJ  doesn't have palm trees or clear blue gulf water or lots of dolphins and they are all my favorite things.  I recommend this for a new breakfast idea.  It only takes a few minutes to make so give this a try because blueberries are so good for you.  This recipe is from www.alexandracooks.com.

Ingredients:
1/2 cup unsalted butter at room temperature
3/4 cup + 2 tbsp sugar
zest of one lemon
1 egg room temperature
1 tsp vanilla extract
2 cups of flour, divided
2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
2 cups blueberries (fresh or frozen)
1 tbsp powdered sugar

Directions

Preheat the oven to 350 degrees.  Coat a 8 x 8 baking pan with cooking spray.

Cream the butter, sugar and lemon zest together with a mixer until creamy and smooth.  Add the egg and vanilla and beat until combined.

Add 2 tbsp flour to the blueberries and toss to coat evenly.

Mix remaining flour together with baking powder and salt until well mixed.  Add flour mixture to butter mixture a little at a time alternating with the buttermilk.  Fold in the blueberries gently.

Spread batter into pan evenly.  The batter will be very thick.  Place into the oven and bake for 45-50 minutes or until tester inserted into the center of the cake comes out clean.  Let it cool for a few minutes and sprinkle with confectioners sugar.  Cut into squares.

Enjoy!  Susan