Monday, August 26, 2013

blueberry buttermilk breakfast cake

If you like the combination of blueberries and lemons, you MUST make this cake.  Don't let the name fool you...I also served this for a dessert with vanilla ice cream and it. is. delicious!

A few notes:
- To make a 9x13 pan (I used a 9x13 glass Pyrex baking dish), double the recipe.  It fits in a 9x13 perfectly!
- Don't skip (or skimp on) the lemon zest!  You will never smell anything as good as creaming together the butter, sugar, and lemon zest.  Seriously.  Buy yourself a microplane and zest away!

Find this amazingly delicious recipe here!


  1. I made the recipe and loved it. However, my batter was very thick and I had to add more buttermilk to make it spreadable. Was the flour to be sifted. I used frozen blueberries which made the batter thicker since it hardened the butter. I could never have folded in fresh berries. Don't know what I did wrong.

    1. It is a super thick batter....just spread it in the pan and it'll bake beautifully! You may have to add extra baking time, but it'll turn out great.


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