Take a look at that! Dessert pretending to be breakfast, oh yeaah! This is allowed because it contains blackberries. lemon, eggs, buttermilk and oats. Don’t even try and tell me this can’t be considered breakfast….. I am convinced it can, and that it should be eaten regularly as such, so the subject is closed.
Normally I would use blueberries in this recipe but the blackberries were a lot cheaper so I thought I would give them a try. I am so glad I did. The flavour of blackberries in place of blueberries was a nice twist. The subtle lemon flavoured cake is positively delish and the crisp, buttery crumble topping adds just the right sweetness to the slightly tart blackberries. Then to top it all off, the tangy lemony, cream cheese glaze deliciously drizzled over the top is, well…. excuse me while I wipe the drool off my chin -again.
I suggest you bake this on the weekend so you can share with others, that is just a little piece of advice I strongly recommend you heed and is based purely on my observations. I. will. say. no. more.
Blackberry and Lemon Buttermilk Breakfast Cake
FOR THE CAKE:
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh blackberries or berries of your choice
- 1/2 cup buttermilk
FOR THE CRUMB TOPPING:
- 1/2 cup lightly packed light brown sugar
- 1/2 teaspoons salt
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/4 cup oats, quickly whizzed in a food processor to a finer texture if necessary (optional)