My sister once told my mom that she shouldn’t compliment her own cooking, no matter how good it is. We do that kind of thing to my mom a lot. By “that kind of thing” I mean… we gang up on her. We roll our eyes. We poke fun. It’s really rotten having three daughters. Last weekend, I made this Blueberry “Breakfast” Cake. It filled the house with the most delicious smell and as soon as I took my first bite, I couldn’t stop telling Dean how good it was. Then I made him tell me several times how much he loved it. I finally heard myself and realized two things: 1. I am my mother. 2. It’s nearly impossible not to pat yourself on the back when something is that good.
Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1/2 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla (or 1 vanilla bean)
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh or frozen blueberries
½ cup buttermilk (or regular milk. i used low-fat lactaid milk and it was delish)
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1/2 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 40-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
5. Compliment yourself plenty.
Adapted from Alexandra Cooks
Looking for a mom-approved dinner? Check out Love Them Madly’s Eggplant Pitas