The Lure of Summer on Cape Cod continues to draw us back again and again with its awe-inspiring natural beauty. And Inn on the Sound provides the perfect compliment as a home base, whether you come for an exhilarating adventure or a relaxing retreat.
There are so many things to enjoy from our location on the Cape. Here are just a few …
The Breathtaking Beaches
Falmouth Heights Beach is just steps from the Inn.
The Liberte out of Falmouth Harbor
Cruise the beautiful waters of the Vineyard Sound on this magnificent 74′ schooner.
The Knob
Hike this beautiful Seaside trail with outstanding views of Buzzards Bay.
Nobska Light House
Visit the historic 150 year old lighthouse and enjoy the stunning panoramic vista of Woods Hole, Vineyard Sound and the Elizabeth Islands.
Relax between your adventures at Inn on the Sound
Savor the calm and welcoming atmosphere, sit on your deck with a good book or take in the ocean views. Enjoy a delicious breakfast and delectable afternoon treats.
Buttermilk-Blueberry Breakfast Cake
- ½ cup unsalted butter, room temperature
- zest from 1 large lemon
- ¾ cup + 2 tablespoons sugar ( + 1 tablespoon sugar for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk**** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
- Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- 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 to 45 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.