I love a German breakfast! Germans love their breakfast – it’s the most important meal of the day. Granted they don’t have a breakfast like what I am about to describe everyday, this is what the weekend breakfast (or brunch, depending on when you get out of bed) may look like. There is so much to choose from it makes it hard to decide what to put on my fresh rolls (some may call them buns): cheeses, sliced meats, spreads (like liverwurst) jams, jellies, chocolate spread. To go along with all that one can also choose from yougurt, müsli, cereal, juice, coffee, tea and milk. Let’s not forget the soft boiled egg either, which is more likely to be found on the table on a Sunday.
On special occasions we can add CAKE to the assortment of already hard-to-choose-from deliciousness ! Yes, cake for breakfast! In an ideal world, my husband would have cake everyday for breakfast. He loves cake!
Another thing about German’s, even though they may like cake for breakfast or at coffee time, they don’t like their sweets too sweet. That’s why in most of my recipes, you will notice I don’t add as much sugar as always called for.
Recently, I found a recipe on Pinterest for Buttermilk-Blueberry Breakfast Cake. It looked amazing! Waiting for a chance to try it out, I finally had company for breakfast one morning and tried it. It was heavenly! Although mine didn’t look quite like the original (I misread the blueberries and flour part), it tasted great! It was kind of like a blueberry muffin without the hassle of muffin cups/tins. I have made it 3 or 4 more times since for other breakfast guests, brunch and coffee time. The link above is the original recipe from alexandra’s kitchen. She has allowed me to share it with you, as well as my changes to the recipe and a German translation (to follow).
Here is my version of Buttermilk-Blueberry Breakfast Cake:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup (or just a little less) + 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) (I used 1 cup white flour and 1 cup whole wheat)
2 tsp. baking powder
1 tsp. kosher salt
1 cup frozen
½ cup buttermilk
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9 1/2-inch round baking dish (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return baking dish to the oven for a couple of more minutes. (Note: Baking times may vary depending on your oven.) Let cool at least 15 minutes before serving.