It's so easy to whip up and needs infinitely less attention than pancakes, while still satisfying that pancake craving (and then some). So, for Nelly and Brian, here is the ever delicious and pleasing Buttermilk-Blueberry Breakfast Cake for a cozy breakfast in bed someday. And hey - I bet this would be great with bananas - Nelly's favourite!

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.

(Note: Baking for as long as 10 minutes more might be necessary.)

Let cool at least 15 minutes before serving.

Serves 6-8.