Blueberry Breakfast Cake

Blueberry Breakfast Cake
Blueberry Breakfast Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup unsalted butter, room temperature

  • 2

    tsp. lemon zest or more — zest from 1 large lemon

  • 7/8

    cup* + 1 tablespoon sugar**

  • 1

    egg, room temperature

  • 1

    tsp. vanilla

  • 2

    cups flour (set aside 1/4 cup of this to toss with the blueberries)

  • 2

    tsp. baking powder

  • 1

    tsp. kosher salt

  • 2

    cups fresh blueberries

  • 1/2

    cup buttermilk***

  • 7/8

    cup = 3/4 cup + 2 tablespoons

  • This 1 tablespoon is for sprinkling on top

  • 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 1/2 cup of the prepared

Directions

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 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 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.

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