Buttermilk Blueberry Breakfast Cake...a great start to the day

Sometimes it can be the smallest thing that makes you think about something way in the past... 

Blueberries make me think of a blueberry pie and working at Lopaus Point Market during college...I may or may not have stuffed myself with delicious food all the time while working there...

Cinnamon rolls always make me think of Sunday mornings at my moms house growing up...

Belgian waffles make me think of when I was a kid and eating them with strawberries and Cool Whip...this goes all the way back to when my parents were together...somewhere around 4 or 5 years old...

(Can you tell a lot of memories focus on breakfast?  Have I ever mentioned its my favorite meal?  Growing up it was a special day when my mom made breakfast for dinner.)

I guess songs do the same thing, oh and smells...

Wagon Wheel = The Blue Bonnet

James Taylor = North Carolina Summer nights with the windows down (Nothing beats Carolina in my Mind)

The smell of tar = summers at CCC working with Rachel...tarring a couple roofs.

The smell of leaves and the river in the morning...reminds me of morning runs with Meghan.

What is it about certain things that can just throw us back in time?  The things that can bring a smile to your face or make you laugh; leaving everyone else around you wonder...what the hell are you thinking?  Well this cake smells like the blueberry muffins my mom used to make to go with dinner.  The blueberry muffins that my brother and I would fight over when it came down to who got the last one.

This cake came out light and fluffy, with the blueberries bursting while they baked.  It screams of home and summertime.  It might just be the perfect way to start off a day.  The kind of cake that will make you smile and maybe allow you to take a quick minute to relax with a cup of coffee before real life stuff jumps back into the picture.  According to LH, it is a "breakfast, breakfast cake" and I would completely agree.  Enjoy!

Yummy, juicy blueberries....

A little fold action...

Buttermilk Blueberry Breakfast Cake: (recipe from Alexandra's Kitchen)
1/2 cup unsalted butter at room temperature

2 teaspoons lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg at room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoons salt
2 cups fresh blueberries
1/2 cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350 degrees F. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and whisk until well combined.  Then toss the blueberries with ¼ cup of flour. 


3.  Next, whisk together the remaining flour, baking powder and salt.

4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

5. Grease a 9-inch spring form pan and line with parchment paper, then spray edges with non-stick cooking spray.  Spread batter evenly into pan.  Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes or until a toothpick comes out clean. Let cool and serve either warm or at room temperature.  Enjoy!