DougEECummings: Full recipe from [TipHero](http://tiphero.com/buttermilk-blueberry-breakfast-cake/)
**Buttermilk Blueberry Breakfast Cake**
Makes one 8- or 9-inch cake
Prep Time: 15 minutes
Total Time: 1 hour
**Ingredients:**
* ½ cup (1 stick) unsalted butter, softened
* Zest from 1 lemon or orange
* ½ cup sugar
* 1 egg
* 2 cups (9 oz) flour
* 1 teaspoon kosher salt
* 2 teaspoons baking powder
* 2 cups (10 oz) fresh or frozen blueberries (see Chef’s Tip below)
* ½ cup buttermilk
* 1 teaspoon vanilla extract or almond extract (or a combination of the two)
* 1 Tablespoon coarse sugar (optional — see Chef’s Tip below)
**Preparation:**
1. Preheat oven to 350°F/175°C.
1. In a large bowl, cream the softened butter with the citrus zest and ½ cup sugar until it’s light and fluffy. Add the egg and vanilla extract and beat until combined.
1. In a separate large bowl, whisk together the flour, salt, and baking powder.
1. Toss the blueberries with ¼ cup of the flour mixture.
1. Mix the remaining flour mixture into the creamed butter mixture a little at a time, alternating with the buttermilk. After the batter is mostly combined, fold in the flour-coated blueberries.
1. Grease an 8- or 9-inch square baking pan (or something of similar size). Spread the batter into the pan. Sprinkle the top of the batter with the coarse sugar. Bake for 35 to 45 minutes, or until the cake is cooked through. Check for doneness with a toothpick after 35 minutes. If needed, return the pan to the oven for a few more minutes. Let cool for at least 15 minutes before serving.
**Chef’s Tips:**
* Don’t wait for blueberry season! If you use frozen blueberries, you don’t have to thaw them out before baking, but you will most likely need to cook the cake for longer than 35 minutes. You should still check after 35 minutes to gauge how much longer the cake will need.
* Sanding sugar, Demerara sugar, or turbinado sugar are good options for coarse sugars to sprinkle on top of the cake.
SoberGanja: What makes this a breakfast cake? The addition of blueberries?
