Buttermilk-Blueberry Breakfast Cake

Photo by Lisa S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup unsalted butter, room temperature

  • 2

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

  • 3/4

    cup + 2 Tblsp sugar

  • 1

    egg, room temperature

  • 1

    tsp. vanilla

  • 2

    cups flour

  • 2

    tsp. baking powder

  • 1

    tsp. kosher salt

  • 2

    cups fresh blueberries

  • 1/2

    cup buttermilk

Directions

Preheat oven to 350°. Cream butter with lemon zest and sugar until light and fluffy. Add egg and vanilla and beat until combined. Meanwhile, toss the blueberries in 1/4 cup of flour. 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 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with 1 Tblsp sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. (Note: Baking for as long as 10 minutes more may be necessary.). Let cool at least 15 minutes before serving.

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