Buttermilk-Blueberry Breakfast Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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


Introduction

From alexandracooks.com From alexandracooks.com
Number of Servings: 8

Ingredients

    1/2 cup unsalted butter, room temperature
    2 tsp. lemon zest
    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

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.