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
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 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.