Prep time: 5 minutes

Cook time: 45 minutes

Serves: 9

Ingredients:

10 T. butter, chilled

3 C. all-purpose flour

1 tsp. cinnamon, optional

1/4 tsp. nutmeg, optional

½ C. sugar

2 tsp. baking powder

½ tsp. baking soda

1 ¼ tsp. salt

1½ C. blueberries

1 ⅔ C. buttermilk, chilled

Honey Butter

2 T. Butter

1 T. Honey

What to do:

Preheat oven to 425 degrees.

Treat an 8×8 square baking pan with cooking spray.

In a large bowl, whisk flour, cinnamon, nutmeg sugar, baking powder, baking soda, and salt together. Grate your chilled butter with a grater into the flour mixture, toss. Add blueberries and gently mix with flour and butter mixture. Gently stir in buttermilk until no dry pockets of flour remain.

Transfer dough to your prepared pan and spread into even layer and into corners of pan. Bake until browned on top and toothpick inserted into center comes out clean, 40 to 45 minutes.

Combine butter and honey, in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.

Remove pan from oven and let cake cool in pan for 5 minutes. Turn cake out onto wire rack. Brush top of cake with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut cake and serve warm alongside your morning coffee or tea!….yum!