I'm a breakfast person. A breakfast lover of all varieties. Fruit & Yogurt parfait? Yes please. Breakfast tacos? Like those too. French toast? yep. Bacon? of course! Hashbrowns? Always. Blueberry Crumble? The best.
My kids are old enough these days that they can help whip up most everything in the kitchen & this one is no exception. I like doubling this recipe for a full 9x13 pan -- then I'll eat it all week long, right around 10 am, because the only thing I like more than first breakfast is a second breakfast.
1/2 C unsalted butter -- room temperature
2 tsp lemon zest -- use lemon juice in a pinch
1 C sugar
1 egg -- room temperature
1 tsp vanilla
2 C flour
2 tsp baking powder
1 tsp salt
2 C fresh blueberries
1/2 C buttermilk
Preheat oven to 350 degrees. Cream butter with lemon zest & sugar.
Add the egg and vanilla and best until combined.
Add baking powder + salt, mix
Add flour, alternating with the buttermilk, mix until combined.
Fold in blueberries
Grease a 9-inch square baking pan with butter or non-stick spary, spread batter into pan. For an added touch, sprinkle the top with a bit of sugar. Bake for 35 minutes -- use a toothpick to ensure it's done.
Remove from oven, cool & enjoy!
Hi, I'm Amy. When I'm not scouring the valley for the perfect new house, you can usually find me in the kitchen with a gaggle of kids. Chips, salsa and a Diet Coke are usually in hand.