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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 226.1
  • Total Fat: 4.1 g
  • Cholesterol: 32.6 mg
  • Sodium: 332.7 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Buttermilk Blueberry Breakfast Cake calories by ingredient
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Buttermilk Blueberry Breakfast Cake

Submitted by: KD_503
Buttermilk Blueberry Breakfast Cake

Introduction

This is a delicious recipe I came across while trying to satisfy a blueberry craving. And the serving size is quite generous! So if you must indulge, do it here :-) This is a delicious recipe I came across while trying to satisfy a blueberry craving. And the serving size is quite generous! So if you must indulge, do it here :-)
Number of Servings: 9

Ingredients

    ½ cup unsalted butter, room temperature
    2 tsp. lemon zest or more — zest from 1 large lemon
    7/8 cup* sugar
    1 egg, room temperature
    1 tsp. vanilla
    2 cups flour
    2 tsp. baking powder
    1 tsp. kosher salt
    2 cups fresh blueberries
    ½ cup buttermilk
    brown sugar for sprinkling on top

    * 7/8 cup = 3/4 cup + 2 tablespoons

Tips

Save a little fat, and make your OWN buttermilk! Put 1/2 TBSP of white vinegar into a glass measuring cup(like Pyrex) Add enough fat free milk to equal 1/2 cup. Stir gently. Set aside and do not disturb it for at least 5 minutes. Then use it just as you would buttermilk in your recipe! EASY!


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 brown 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.

Serving Size: Makes 9 generous servings






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