Buttermilk Blueberry Breakfast Cake - Chef in Training

By juliedee29

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• 1 Tbsp. sugar, for sprinkling on top

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

Preheat the oven to 350ºF.
Cream butter and sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

Toss the blueberries with ¼ cup of flour.

In a separate bowl, 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 a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining
tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

Instructions