Blueberry Buttermilk Breakfast Cake

This blueberry buttermilk breakfast cake is super soft and decadent. The sugary crust is fabulous and gives this cake the perfect edge with the softness of the cake and blueberries. This recipe calls for buttermilk, but if you're like me and don't keep buttermilk in the house all the time you can totally make the buttermilk the easy way with milk and vinegar and it will taste just as good!

Recipe-

Cream together: 1/2 c Butter
                             3/4 c + 2 tbls white sugar
                             1 tsp lemon juice

Then add in:       1 egg
                              2 tsp vanilla extract

In a separate bowl mix together:
                              2 c blueberries(frozen works best!)
                              1/4 c flour

In a second separate bowl mix together:
                              1 3/4 c flour
                              2 tsp baking powder
                              1 tsp kosher salt

Alternate adding the flour mixture with a 1/2 c buttermilk into the creamed butter bowl.

Then fold in blueberries and spread the whole lot of batter into a greased 11x7' baking pan.

Sprinkle the top of the batter with some sugar(this will bake into a lovely sugary crust in the oven)

All ready to go into the oven and you can see the boyfriend in the back ground happily licking the spoon clean ;)

Bake for 50 minutes at 350 degrees, let cool for a bit and serve up plain or with vanilla ice cream.

All done and smelling delicious!