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     I can't tell you all how happy I am that summer is here.  Not because of the high temperatures and oppressive humidity, but because of what those hot, steamy days mean for my tastebuds.  My local fruit-stand has been overflowing with the most delicious cherries, strawberries, blackberries, and blueberries.  Sweet and juicy and still warm from the summer sun, the little jewels make a party on your tongue.  While they're usually my least favorite any other time of year, right now, the blueberries are amazing.  I just had to use them for this week’s recipe.  This “breakfast cake” is soft, moist, lightly sweet, and literally bursting with blueberries.  It's easy to whip up for a weekend brunch or weeknight dessert, and would easily lend itself to any of your favorite summer fruits. It's a beautiful way to take full advantage of all of the season’s sweetness.

     Here's what you'll need:

  • 1/2 c. butter, softened
  • 3/4 c. sugar
  • 1 egg, room temperature
  • 1 t. vanilla
  • 2 c. flour, divided
  • 2 t. baking powder
  • 1 t. salt
  • ½ cup buttermilk
  • 2 c. fresh blueberries
  • 1 T. sugar, for sprinkling on top (coarse/sanding sugar if you have it)

     Start by preheating the oven to 350 and spraying a 9x9-inch baking dish with cooking spray and set aside.

     With a mixer, cream together the butter and sugar until it is light and fluffy, medium to high speed for about five minutes.  Add the egg and vanilla and mix until fully combined.

     In a small bowl, gently toss the blueberries in 1/4 c. flour until they're dusted with a light coating.  

     In a separate small bowl, mix together the remaining flour, baking powder, and salt. 

     Alternate adding some of the flour mixture and the buttermilk to the creamed butter& sugar until it is all added. Mix until a you have a smooth batter/dough.

     Add the blueberries (and their flour) to the bowl and gently fold them in until they're evenly distributed.

     Spread the batter into your sprayed pan and sprinkle the top with sugar. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

     Allow to cool at least 20 minutes before serving. To guild the lily, add half and half, heavy cream, or ice cream. Enjoy!

 

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