Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake
Buttermilk-Blueberry Breakfast Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup unsalted butter, room temperature

  • 2

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

  • 7/8

    cup + 1 T. 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

Directions

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 2. 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. 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 4. 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 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.

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