Pat Yourself On The Back Blueberry Cake

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