We are invited to a Mother’s Day brunch and were asked to bring something sweet for breakfast. (Just what my kids need is sugar for breakfast!). The host was very clear that she does not want dessert but a breakfast cake — and no chocolate. With low sugar in mind, I have the perfect recipe — my Buttermilk Blueberry Cake!
Once again, I have substituted out some of the not-so-healthy ingredients like butter and added in healthy alternatives. No one will miss the heaping amount of butter or loads of sugar usually found in buttermilk cake.
My kiddos measured and counted (using math skills), poured and stirred (strengthened their tiny muscles). They were ecstatic about baking a breakfast cake, and they only asked if they could add chocolate chips 10 times.
Happy Mother’s Day to all the moms out there!
Blueberry Buttermilk Cake Recipe:
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup applesauce
- ¼ cup 2% Greek yogurt
- 2 tsp. lemon, which is zest from one lemon
- ¾ cup white sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 1 cup white flour (set aside 1/4 cup of this to toss with the blueberries)
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- 2 Tbsp. white sugar
- Preheat the oven to 350ºF. Mix butter, applesauce and yogurt with lemon zest and 3/4 cup sugar until fluffy.
- Add egg and vanilla.
- Toss blueberries with ¼ cup of flour (this prevents the blueberries from sinking to the bottom), then whisk together the remaining flour, baking powder and salt.
- Add flour mixture to batter, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch baking pan with baking spray.
- Spread batter into pan.
- Sprinkle the top of the batter with 2 tablespoons of sugar.
- Bake 35-40 minutes. Allow cake to cool before serving.