Breakfast on the go!

I've mentioned before that I am tempted to eat certain sweets for breakfast. Please don't judge... I think it stems from the fact that I never sit down and eat breakfast, unless it is at my desk. I envision myself taking the time to cook eggs or even just pour a bowl of cereal and read a magazine or a newspaper at our dining room table, but it just doesn't happen. Instead, I find that 8:00 AM creeps up on me and I really should be out the door and on my way. However, I am typically still picking out my outift. This wouldn't be a problem if we lived on the East Coast where people arrive at work at 9:30 AM; however, people in Denver are early birds... I arrive at 8:30 AM and am typically one of the last people into the office.  Ugh.

After grabbing breakfast on the way to work twice last week, I decided that I needed to make something that I could easily grab and eat on the way to work without feeling too guilty. When this recipe arrived in my inbox courtesy of Alexandra's Kitchen, I knew I'd found my answer. I'm not saying this is the healthiest way to start off your day, but I am sure it is better than a breakfast burrito.

Most importantly, this cake is delicious! Alexandra's recipe uses blueberries, but I had strawberries on hand and thought it would well with those, which it did.  Enjoy!

Buttermilk-Strawberry Breakfast Cake
Adapted (only in choice of fruit) from Alexandra's Kitchen 

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

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-inch square baking pan (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 pan to oven for a couple of more minutes. Let cool at least 10 minutes before serving.