Buttermilk-Blueberry Breakfast Cake
- Number of Servings: 8
Ingredients
1/2 cup unsalted butter, room temperature2 tsp. lemon zest7/8 cup + 1 T sugar1 egg, room temperature1 tsp vanilla2 cups flour2 tsp baking powder1 tsp kosher salt2 cups fresh blueberries1/2 cup buttermilk
Preheat oven to 350 Degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup flour, then whisk together 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 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 toothpick for doneness. If necessary, return pan to oven for a couple more minutes. Let cool at least 10 minutes before serving.
Serving Size: Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user EMOFLAMINGO.
Serving Size: Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user EMOFLAMINGO.
Nutritional Info Amount Per Serving
- Calories: 343.2
- Total Fat: 12.6 g
- Cholesterol: 54.8 mg
- Sodium: 441.7 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
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