With February actually behaving like February this weekend (it was in the 20s for part of yesterday! The TWENTIES! Winter exists!), I took it upon myself to finally bake and share a recipe post again. It’s been seemingly forever! While I’ve always cooked at home a decent amount, the upcoming move (more on that Wednesday) has me trying to cut down on dining out even more and that means cooking even more appetizing things at home to reduce temptation to get outside food.
I’ve also specifically been trying to up my breakfast game lately, and–per usual–was craving cake in some form. Soooo here we are! It’s light and moist and is definitely one of the best breakfast dishes I’ve made…one of those recipes that’ll be saved for lots of future use! You could also probably reduce the sugar a bit, especially if the batch of fruit is really fresh and sweet.
This is also great made the night before and served in the morning…just let it cool completely before covering!
Berry Breakfast Cake
Adapted from Chef in Training
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
1 cup fresh blueberries
1 cup fresh strawberries
1/4 cup chocolate chips
Small handful sliced almonds (optional)
Preheat oven to 350ºF. Grease a 9×9 square pan and set aside.
In a large bowl, cream butter and sugar until fluffy (I used my hand mixer and a spatula to smooth some of the clumps). Add egg and vanilla and beat until combined.
In a separate bowl, toss strawberries and blueberries in 1/4 cup of flour. Set aside.
In a third bowl, whisk together remaining flour, salt, and baking powder.
Add the flour mixture to the large bowl (of butter, sugar, egg, and vanilla) and beat in, alternating with the buttermilk. When combined, fold in fruit.
Pour batter into greased pan and spread evenly. It will be thick. Top with chocolate chips and almonds and bake for 38-43 minutes, or until fork/toothpick inserted in the middle comes out clean.
Photos by Monica Dutia for Cake & Lilies