Blueberry Breakfast Cake

By á-164771

This recipe is from Amy Marie Clark Hutchison.
You will need a 9" Square Baking Pan, greased.

Ingredients

• 1/2 C. Unsalted Butter
• 2 t. Lemon Zest (fresh)
• 3/4 C. plus 3 T. Sugar (Divided) (Set aside 1 T.)
• 1 egg (room temp)
• 1 t. Vanilla
• 2 C. flour Divided) (set aside 1/4 C. to toss Blueberries)
• 2 t. Baking Powder
• 1 t. Salt
• 2 C. Fresh Blueberries
• 1/2 C. Buttermilk

Preparation

Step 1

1. Cream Butter, Lemon Zest and 3/4 C. plus 2 T. Sugar (Reserving 1 T.) until light and Fluffy. Add Egg and Vanilla and beat again.

2. Toss Blueberries with the 1/4 C. Flour. Then in another bowl whisk remaining Flour, Baking Powder and Salt together.

3. To the Butter mixture add the Flour mixture a little at a time alternately with Buttermilk. Fold in the Blueberries.

4. Spread the mixture evenly into the 9" Square greased Baking Pan. Then top with the remaining Sugar and bake at 350 degrees for 35 to 45 minutes.