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