This morning I had to make breakfast for our Student Government Meeting. And by “make” I mean could have bought bagels but decided to get up a little earlier and bake something. And by “something” I mean this Blueberry Buttermilk Breakfast Crumble Cake, and it is oh so lovely.
1/2 cup butter, room temp
2 tsp lemon zest (I just zested a big lemon and had tons of fun while doing so)
7/8 cup + 1 tbsp sugar ( 3/4 cup + 2 tbsp = 7/8 cup) (the tbsp is for sprinkling on top)
1 egg, room temp
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups fresh blueberries
1/2 cup buttermilk
1) Preheat oven to 350. Cream butter with lemon zest and 7/8 cup sugar until fluffy
2) Add egg and vanilla and beat until combined. In a small bowl toss the blueberries with 1/4 cup of the flour and in yet another bowl combine the rest of the flour, baking powder and salt.
3) Add the flour mixture to the batter in groups, alternating with the buttermilk. When well mixed fold in the blueberries carefully!
4) Grease a baking pan , spread batter into pan and sprinkle batter with the tbsp of sugar. Bake for 35 minutes. Check with toothpick, return to oven if needed. Cool. Serve and devour.
Serves 8 -10
Have a wonderful start to the Lenten season! I’m obviously not giving up sugar but I always give up something(s) and add something(s) to my life! This year the sacrifice has to do with tv and food and the addition has to do with more church and more time spent on getting healthy! What are you giving up or adding?
Don’t forget to enter the giveaway!