Do you remember thinking when you were a child that when you grow up, you’d eat cake for breakfast just because you can? Most of us dreamed of this freedom, but once we grew up we were too sensible and health conscious to take advantage of it. Well here’s your chance to eat cake for breakfast! It’s a buttermilk and blueberry breakfast cake, and while it’s probably not something you’d have everyday, it’s healthier than say, a chocolate mud cake, and would make an excellent treat on a weekend or a special day.

Ingredients

• ½ cup unsalted butter, room temperature
• Zest from 1 large lemon
• ⅞ cup plus 1 tablespoon sugar for sprinkling
• 1 egg, room temperature
• 1 teaspoon vanilla essence
• 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon rock salt
• 2 cups fresh blueberries
• ½ cup buttermilk

Method

1. Preheat oven to 175C.
2. Cream butter and lemon zest and the sugar (saving the tablespoon for sprinkling) until fluffy.
3. Beat in the egg and vanilla.
4. Toss the blueberries with ¼ cup of flour, and then whist together the remaining flour, baking powder, and salt.
5. Beat the flour mixture into the batter a little at a time, alternating with the buttermilk.
6. Fold the blueberries into the mixture.
7. Pour batter into a greased and lined 22cm square baking pan, and sprinkle the remaining sugar on top.
8. Bake for 35-40 minutes or until a skewer inserted comes out clean.
9. Allow to cool for 15 minutes before slicing and serving.