On a cold, wintery morning I crave something to help me believe that spring will come again. I know there are many lovers of snow out there who will disagree with me, but winter is just not my thing. I hate to be cold. I am a California transplant. Luckily I live in a location that has relatively mild winters. They are not mild enough for me. I am shivering as I type this and it is merely a blustery, windy day. The worst of winter is yet to come. This Buttermilk Blueberry Breakfast Cake is just the way to beat the winter blues. I am tempted to make some tonight. Why wait for breakfast?
This recipe begins with the magical combination of blueberries and lemon.This farm fresh flavor is enhanced by buttermilk. Oh buttermilk. I love you. Once, when I was visiting my grandparents I mistakenly poured buttermilk into my cereal. Buttermilk was not something we had ever had at home and I had not yet been introduced to it’s creamy, tangy goodness. It was gross. It ruined my cereal. Buttermilk is goes in things, not on them. I know that now. And in this breakfast cake, it is divine. Our family should really make this in a 9×13 pan so that there is enough for everybody and there are only four of us.
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