Buttermilk Blueberry Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
½ cup unsalted butter, room temperature2 tsp. lemon zest or more — zest from 1 large lemon7/8 cup* sugar1 egg, room temperature1 tsp. vanilla2 cups flour2 tsp. baking powder1 tsp. kosher salt2 cups fresh blueberries½ cup buttermilkbrown sugar for sprinkling on top* 7/8 cup = 3/4 cup + 2 tablespoons
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
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
Nutritional Info 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
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