Today a dear friend of mine is having surgery. She is in her 30’s and found out about a month ago that she has breast cancer. She discovered a mass during a self exam, and immediately went to her doctor. After numerous tests, it has been determined that the prognosis is very good. There is no a history of breast cancer in her family. She has 7 year old and 3 year old boys, and is one of the best Mom’s that I know! Unfortunately we now live very far apart, so I can’t be there for her today. I can at least post something I would have made for her family, had I still lived here.
I have shared a few blueberry recipes with you this summer: lemonade, waffles, banana bread, and now this cake. They are definitely becoming something that I enjoy more and more. I still have a carton left too, so just wait 🙂
This has “breakfast” in the name, but like most sugar/carb loaded breakfasts, this could easily be considered dessert. I made this cake for friends here in Colorado. It went over very well! She took it to her parents house for dessert that night, and said everyone liked it. Then I saw her husband a couple of days later, and he said he ate the rest for dinner and breakfast the next day, as his son was complaining it was gone already! The original recipe calls for buttermilk, which I am sure would be amazing. I didn’t have any buttermilk and was out of milk, so I substituted yogurt. The cake rose perfectly and the texture was exactly what you would expect. So take your pick with what you use.
- 1/2 cup butter, , softened
- zest from 1 lemon
- 1 cup sugar + 1 Tbls
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries
- 1/2 cup vanilla yogurt, (or buttermilk)
- Preheat the oven to 350 degrees. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
- Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
- In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat.
- Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.
- Using a spatula fold in the blueberries.
- Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining 1 Tbls of sugar over the top of the batter.
- Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done.
- Let cook for at least 15 minutes before serving.
Adapted from Alexandra's Kitchen
Amount Per Serving Calories 320Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 465mgCarbohydrates 51gFiber 2gSugar 28gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.