I still have a huge bag of blueberries in my freezer. I honestly don’t cook very often with them because they are not my favorite. If I am to cook with blueberries, Im making blueberry pancakes and that’s it. Although Dan love blueberry pie, I honestly can’t stomach it…ewww… So when he requested something with blueberries, I wasn’t too sure what to make. Pinterest was a huge help. I found a blueberry breakfast bread that we both liked. So if you’re not a huge blueberry fan, like myself, I think you may actually like it. Give it a try. Worst comes to worst, you can always bring it to work the next day and be the hit of the office.
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.