Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake
Buttermilk Blueberry Breakfast Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup (1 stick) unsalted butter, room temp.

  • 2

    tsp. finely grated lemon rind

  • 7/8

    cup (1 cup minus 2 tbsp.), plus 1 tbsp. sugar, divided

  • 1

    egg, room temp.

  • 1

    tsp. vanilla extract

  • 2-3

    cups fresh blueberries

  • 2

    cups AP flour, divided

  • 2

    tsp. baking powder

  • 1

    tsp. coarse salt

  • 1/2

    cup buttermilk

Directions

Preheat oven to 350. Grease 9" square baking pan with butter or non-stick spray. Combine butter, lemon rind and 7/8 cup sugar in mixing bowl. Beat with electric mixer at med-high speed until light and fluffy. Add egg and vanilla, beat until combined. Toss blueberries with 1/4 cup flour. In a separate bowl whisk remaining 1 3/4 cup flour, baking powder and salt. Add flour mix to egg mix a little at a time, alternating with the buttermilk. Fold in blueberries. Spread batter in prepared pan, sprinkle batter with remaining 1 tbsp. sugar. Bake 35-45 min. until toothpick inserted in the center comes out clean. Let cool at least 15 min. before serving.

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