Nummy Yummy of the Week

Well ever since my mom, Kelsey, and I made those cupcakes in Boise, I've decided I want to bake more yummies more often. So to make that happen I'm going to try a new recipe once a week, hence Nummy Yummy of the Week posts :)

We thought this was way yummy and perfect for breakfast or just whenever it sounds good. Troy says it tastes like a giant blueberry muffin, which is one of the best breakfast foods anyway! 

Oh and I doubled this so it fit in a 9x13 instead of a 9in. square pan like the recipe says. More for us!!!

The lighting wasn't the greatest but what are you gonna do.

 Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 lg. lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 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.

4. Fold in the blueberries.

5. 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 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.



And who says you can't have whipped cream for breakfast? :)

Keep checking back for more Nummy Yummies!!!