Blueberry Breakfast Cake

This recipe is courtesy of Prego & Mommy Chat's blog in 2015.

Chock full of good-for-you blueberries - so abundant right now - and a hint of sweetness and buttery goodness. A terrific complement to your mid-morning coffee or tea.

BLUEBERRY BREAKFAST CAKE

Ingredients

½ cup unsalted butter at room temperature

2 teaspoons lemon zest (or more) or the zest from 1 large lemon

7/8 cup sugar (I used Truvia powdered sweetener) equivalent to ¾ cup + 2 tablespoons

1 egg, room temperature

1 teaspoon vanilla

2 cups flour (set aside ¼ cup of this to toss with the blueberries)

2 teaspoons baking powder

½ teaspoon salt

2 cups fresh blueberries

½ cup buttermilk

(If you don’t have buttermilk, place 1 Tablespoon of lemon juice in a liquid measuring cup and fill with non-fat milk until it reaches the 1-cup line. Let stand for five minutes. Begin with ½ cup of the mixture, adding more only if necessary.)

Directions

· Preheat the oven to 350 degrees F.

· Cream butter with lemon zest and 7/8 cup sugar until light and fluffy.

· Add the egg and vanilla and beat until combined.

· In another, smaller, bowl toss the blueberries with the ¼ cup of flour.

· Whisk together the remaining flour, baking powder, and salt.

· Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

· Fold in the blueberries.

· Grease a 9-inch square baking pan with butter or coat with non-stick spray.

· Spread batter into pan. Batter will be thick and dense.

· Sprinkle batter with 1 Tablespoon of the Truvia.

· Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes).

· Let cool at least 15 minutes before serving.

Awesome served with a touch of whipped topping or vanilla ice cream!