The blueberries are abundant this time of the year and picking is plentiful at the local orchard. Here is a simple blueberry cake that is good for breakfast or as a snack.

Blueberry Breakfast Cake

2 cups fresh blueberries

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

1 teaspoon vanilla extract

½ cup buttermilk

Instructions

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
2. In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
3. In the bowl of an electric mixer cream the butter and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
5. Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.