Cake for breakfast?! Yes, please!!
INGREDIENTS
½ cup butter, softened
¾ cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp salt
2 cups fresh blueberries
½ cup buttermilk
1 Tbsp. sugar, for sprinkling on top
INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour.
In a separate bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
(Source: http://www.chef-in-training.com/2012/05/buttermilk-blueberry-breakfast-cake/)
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