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    • mona Ludford

      Blueberry Breakfast Cake. Tasted like a giant blueberry muffin! Definitely Dan-approved. I used frozen blueberries and had to keep it in the oven for a little less than 50 minutes, though I did make the batter the night before, popped it in the fridge and then put it in the oven in the morning. Yum!

    • Kelli Deveney-Chandler

      Blueberry Breakfast Cake: this may be identical to my blueberry cake, save the lemon zest and buttermilk

    • Linda Galloway

      Blueberry Breakfast Casserole. Great for Christmas morning!!

    • Jenny Hinz

      ½ cupbutter 2 tsp lemon zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg 1 tsp vanilla 2 c flour (1/4 cup for bb) 2 tsp baking pwdr 1 tsp salt 2 cups fresh blueberries ½ cup buttermilk *7/8 cup = 3/4 cup + 2 tbs ** 1 tbs sprinkling on top Preheat 350 Cream butter &lemonzest and 7/8 cup of the sugar until light and fluffy Add the egg and vanilla toss bb ¼ cup of flour.whisk remaining flour, baking powder & salt Add flour mixture to the batter & bb

    • Ashley Rucks

      Buttermilk Blueberry Breakfast Cake. Sounds good for Christmas morning.

    • Amber Schoenherr Everham

      Buttermilk Blueberry Breakfast Cake - This is amazing!!!!! Very moist (I hate that word) and delicious! I used an entire bag of frozen blueberries (drained of the juice), and didn't roll them in the flour (Take that into account when you measure your flour. You'll need to use 1/4 cup less than the recipe calls for.) I also sprinkled sugar on the top before I put it in the oven. It made a nice crust on top. The lemon zest and buttermilk are key to this. I highly recommend this one!

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