Buttermilk Blueberry Breakfast Cake
- 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
IntroductionThis 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 :-)
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
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!
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