Buttermilk Blueberry Breakfast Cake

Your day will only get better with a slice of Buttermilk Blueberry Breakfast Cake. 

Invite a friend/neighbor over and share a piece. I just did that.

Buttermilk-Blueberry Breakfast Cake

Cook's notes: The recipe is adapted from Alexandra Cooks.  Using cake flour and buttermilk makes a huge difference in the texture. The breakfast cake comes out fluffy, moist, and oh-so-delicious. 
Ingredients:

• ½ cup unsalted butter, room temperature
• Zest from a large lemon
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 2 cups cake flour or all-purpose flour, plus 2 tablespoons flour
• 2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups fresh blueberries, rinsed and patted dry on a paper towel
• 1/2 cup buttermilk

Topping

• 1 cup crushed almonds or walnuts
• 3/4 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 3 tablespoons brown sugar 

Directions:

• Preheat oven to 350 degrees. 
• Make topping and set aside. 
• Cream butter with lemon zest and sugar until light and fluffy.
• Add the egg and vanilla, and beat until combined.
• Toss the blueberries with 2 tablespoons flour and set aside.
• Whisk together the cake flour or regular flour, baking powder, cinnamon, and salt.
• Add the flour mixture to the egg and vanilla a little at a time, alternating with the buttermilk. Mix on low speed until incorporated then fold in the floured blueberries last.
• Grease a 9-inch square baking dish with butter or coat it with non-stick spray. Spread batter into pan.
• Sprinkle the topping evenly over the batter.
• Bake breakfast cake for 28 minutes. Use a toothpick to check for doneness. Let cool for at least 10 minutes before cutting.