Cake for Breakfast? For many of us, that sounds like a pretty tempting proposition. We love dessert. We love breakfast. So why not combine the two into a delicious morning-time dish?
What if I told you that having cake for breakfast (without all the guilt!) is actually possible! Don’t believe me? We’ve come up with a delicious, easy-to-bake recipe for an out of this world Breakfast Cake you can enjoy each and every morning! Best of all, it utilizes our amazing Freeze Dried Blueberries and impressive Buttermilk Powder. Having cake for breakfast never sounded so good! Grab a spoon, it’s time to make some Buttermilk Lemon Blueberry Breakfast Cake!
1/2 cup Butter, softened
1 Lemon, zested & juiced
3/4 cup Sugar
1 tsp Vanilla
2 tsp Baking Powder
1 tsp Salt
2 1/2 Tbsp Honeyville Buttermilk Powder + 1 cup Water
Preheat oven to 350 degrees.
Cream butter, lemon zest, lemon juice, and sugar together in a large bowl. Add egg and vanilla and mix until combined.
In a separate bowl, re-hydrate the blueberries by soaking in water until soft, then draining excess liquid.
Add flour, baking powder, and salt to blueberries and toss together.
Add flour/blueberry mix to butter mix and stir together, adding re-constituted buttermilk powder until batter is soft.
In your USA Pan 8″ Square Pan, pour batter and spread evenly. Bake at 350 degrees for 35-40 minutes, removing when a toothpick comes out clean. Slice and serve.
Who knew that cake and breakfast would go so well together! The sweet taste of blueberries, combined with the lemon and buttermilk flavor, give this cake a delicious taste with a light and fluffy texture that can’t be beat! Bake this up for the perfect Holiday morning meal, or as an exciting after-school snack! Your family will absolutely fall in love!
Cake for breakfast? You bet, especially when it’s Buttermilk Lemon Blueberry Breakfast Cake!