While Father’s Day is technically a day where we honor our fathers and the fathers of our children, let’s be honest here. It’s a day where I can show off my baking and cooking skills.
After the kids gave Matt his gifts and drawings, I set off to make breakfast. It included eggs, hash browns, toast made from the best bread ever, and this: the blueberry breakfast cake.
Let me first say that it was better than I had expected. It’s light like a muffin, but it’s a cake. Ingenious.
Here’s how you make it!
recipe adapted from Alexandra Cooks
3/4 cup unsalted butter, room temperature
3/4 cup sugar with 1 tbs reserved for sprinkling on top
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups blueberries (I used frozen)
½ cup buttermilk
1/2 tsp cinnamon
Preheat oven to 350 degrees. Spray a 9×9 baking dish with cooking spray, set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Mix in the egg and vanilla until well combined.
In a second bowl, mix together baking powder, salt and flour. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Pour the batter into the baking dish and sprinkle sugar and cinnamon on top.
Bake for 35 minutes and check the cake. An additional 10 minutes may be necessary, as it proved to be true for me.
Allow to cool for 5 minutes prior to serving. Serve warm.