Blueberry Breakfast Cake

Blueberry Breakfast Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup unsalted butter, room temperature

  • 2

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

  • cup* + 1 tablespoon sugar for sprinkling

  • 1

    egg, room temperature

  • 1

    tsp. vanilla

  • 2

    cups flour (set aside ¼ cup of this to toss with the blueberries)

  • 2

    tsp. baking powder

  • 1

    tsp. kosher salt

  • 2

    cups fresh blueberries

  • ½

    cup buttermilk**

Directions

Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then 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 (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


Nutrition

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