Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos, whenever we try a new place for breakfast, is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah.
These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven – you could even go really crazy and glaze them – and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.
Source : alexandracooks.com
INGREDIENTS:
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..
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