Cake for breakfast?! This buttermilk blueberry delight is designed for the most important meal of the day

Come on, admit it — you’ve grabbed a slice of cake for breakfast.

We’ve found a totally acceptable way for you to do that every single day!

Have you ever made a breakfast cake? This buttermilk blueberry version from Alexandra’s Kitchen is definitely a crowd-pleaser — and, best of all, it’s easy to make before a brunch or other morning get-together.

RELATED: Diet be damned — we’re totally having this biscuits and sausage gravy casserole for breakfast

You will need:

• ½ cup unsalted butter, room temperature
• 2 teaspoons lemon zest
• ¾ cup + 2 tablespoons sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups flour
  • Set aside ¼ cup
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups blueberries
• ½ cup buttermilk

Sprinkle more sugar on top of your completed cake. Get the full recipe from Alexandra’s Kitchen.

You can either use store-bought buttermilk or make your own. To do that, put 1 tablespoon of vinegar or lemon juice in a measuring cup, then add milk until it reaches the 1-cup line. Let it stand for five minutes before use.