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Buttermilk-Blueberry Breakfast Cake

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Rate this recipe 4.4/5 (17 Votes)

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

Details

Servings 6

Preparation

Step 1

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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