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Cake for breakfast?! This buttermilk blueberry delight is designed for the most important meal of the day Alexandra's Kitchen
(Alexandra's Kitchen)

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.

Beth Sawicki About the author:
Beth Sawicki is a content editor at Rare. Email her at [email protected].
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