Maybe Matilda: Blueberry Orange Buttermilk Breakfast Cake

Friday, June 27, 2014

Blueberry Orange Buttermilk Breakfast Cake

Leslie Knope gives voice to the deepest questions of my heart with her thoughtful query, “Why would anybody ever eat anything beside breakfast food?

Seriously, though. We usually have breakfast for dinner once a week (a certain picky someone refuses to eat almost everything I make for dinner, but loves any and all breakfast foods, so I like to know there’s a minimum of 1 dinner per week he will actually eat), and I think breakfast-for-dinner night is the dinner highlight of everyone’s week. Not just the picky eater’s favorite . . . everyone’s favorite.

Although Forrest was a bit nervous about the blueberries (and picked them all out of his slice), we loved this Blueberry Orange Buttermilk Breakfast Cake. Tender and moist, studded with juicy blueberries and filled with fragrant and delicious orange flavor . . . so, so tasty. And calling it a ‘breakfast’ cake instead of just a cake means it is suitable for consumption during any meal of the day. CAKE for breakfast? Probably not. BREAKFAST CAKE for breakfast (or brinner)? Bring it on.

Blueberry Orange Buttermilk Breakfast Cake //

 Blueberry Orange Buttermilk Breakfast Cake //

Blueberry Orange Buttermilk Breakfast Cake
slightly adapted from Alexandra Cooks

1/2 cup butter, softened
2 1/2 tablespoons fresh orange zest (from 1 large orange)
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour (set aside 1/4 cup of this to coat blueberries)
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen blueberries (I used frozen)
1/2 cup buttermilk
1 tablespoon orange juice (squeezed from the zested orange)
1 tablespoon sugar for sprinkling

Preheat oven to 350 degrees and grease a 9 x 9 inch baking pan.

Cream butter, sugar, and orange zest in stand mixer. Add egg and vanilla and mix.

In a medium bowl, gently toss the blueberries with 1/4 cup flour to coat.

In a large bowl, whisk together flour, baking powder, and salt. Add slowly to the butter mixture, alternating with the buttermilk and orange juice. Fold in blueberries. Spread batter in prepared pan (batter will be thick!), sprinkle with 1 tablespoon sugar, and bake in preheated oven 40-50 minutes or until golden brown and baked through in center.

Let cool in pan.


  1. i've done this for a long time, in fact i often add a few extra chains because too many is better than too few and my count cld be off. the only thing is i tighten the stitch before the first on i worked into, as i need a new knot after removing the old one.

  2. Good grief, to think I would stare at those extra chains and try to come up with a great idea like this to get rid of them. Thank you so much!

  3. been doing that a long time but thanks for sharing for the rest.

  4. I seriously feel so ridiculous for not figuring this out sooner!! Thank you so much for the great tutorial. I've been crocheting for 7 years now and have ripped out SO MUCH WORK!! I will totally be doing this instead!!! Thanks for the tutorial, it was NOT a waste of time!

  5. Thanks Melanie! I'm glad it was helpful--I thought the same thing when I realized I could do this . . .so much wasted work over the years!

  6. Thanks so much for this information...I've frogged sooo much work because of this mistake.! X

  7. Thanks for sharing, It will save my sanity from ripping and re-doing and will save my mind. I never knew this was so easy.

  8. Try the crochet crowd on youtube hun they do a series of 24 videos from the basics right up to more advanced stuff i learnt that way a year ago n theres no stopping me now lol xxx

  9. That is great!! I think I may have done this a time or 2.............but you make it sound very simple....:)


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