Motherhood is something, isn’t it? A beautiful mess. It’s hard, but so so amazing. You know what else is amazing? Getting support & giving support to other mamas (while eating breakfast & drinking hot coffee)...& that is why I am so freaking thankful for my MOPS group 🙌🏻 we had our first meeting last Friday & I loved every second of it. Actually...except when Anna lost it in the child care & all she wanted was mama (which is bittersweet, right? Mama’s got you, girl 💕).
I left with a full heart & full belly...& I’m partially blaming this blueberry & lemon breakfast cake I baked & all the other amazing things the ladies brought 🙄
Recipe below👇🏻(makes a 9 inch square cake, or 20ish pieces)
Blueberry & Lemon Breakfast Cake
🍋1/2 cup unsalted butter, room temp
🍋1 cup sugar
🍋zest from 1 large lemon (reserve juice for homemade buttermilk!)
🍋2 tsp vanilla
🍋2 cups flour
🍋2 tsp baking powder
🍋1 tsp salt
🍋1/2 cup buttermilk (homemade: 2 tsp lemon juice & 1/2 cup whole milk — let sit for 5 min)
🍋2 cups fresh blueberries (tossed in 1/4 cup flour)
🍋1 tbsp sugar (to top cake with)
💙preheat oven to 350 & grease a 9 inch pan lined with parchment paper
💙cream together butter, sugar & zest. Add egg & vanilla & beat until light & fluffy
💙in a bowl, combine flour, baking powder & salt. Add 1/2 mixture to wet ingredients, combine. Add all buttermilk, combine. Then add rest of dry ingredients, combine
💙fold in blueberries (minus excess flour) with a spatula. Pour batter in pan, sprinkle the sugar on top & bake for 40 minutes, until top is golden brown
💙cool completely & slice into squares!
E N J O Y!