The kids loved it so much, they made me tell their mom all about it. I tried to get them to explain it, but they just kept saying that they had cake for breakfast.
She looked less than impressed at me so I was sure to clear that up for them. It’s kind of like a pancake and it had fruit in it so it was somewhat healthy right? I can’t wait until they get to come back so that I can make it again! Although I think I’m actually going to make this for dessert, too!
1/2 cup Land O’ Lakes unsalted butter, softened
2 tsp lemon zest
3/4 cup Domino granulated sugar
1 large egg
1 tsp pure vanilla extract
2 cups Gold Medal all purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup buttermilk
2 cups fresh blueberries
1 tbsp granulated sugar, for sprinkling
Preheat the oven to 350 degrees. Grease a 9 x 5-inch baking dish.
With a hand mixer (or in the bowl of a stand mixer), cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
Combine the flour, baking powder, and salt in a small bowl.
Add the flour mixture, a little at a time, to the butter mixture, alternating with the buttermilk.
Fold in the blueberries.
Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
Bake for 30 to 40 minutes, testing after 30 minutes.
Cool completely before slicing and serving.
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Quick tip: Make sure you allow this to cool completely before cutting or you’ll have a heck of a mess.