Buttermilk-Blueberry Breakfast Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 349.5
- Total Fat: 12.6 g
- Cholesterol: 54.8 mg
- Sodium: 441.7 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
View full nutritional breakdown of Buttermilk-Blueberry Breakfast Cake calories by ingredient
Number of Servings: 8
Ingredients
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Butter, unsalted, 0.5 cup
Granulated Sugar, 1 cup
Egg, fresh, 1 large
Vanilla Extract, 1 tsp
*Flour, white, 2 cup
Baking Powder, 2 tsp (
Salt, 1 tsp
Blueberries, fresh, 2 cup
Buttermilk, lowfat, 0.5 cup
Tips
recipe from:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Directions
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon 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
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
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 remaining tablespoon of 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 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSNURSE.
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon 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
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
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 remaining tablespoon of 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 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSNURSE.
Member Ratings For This Recipe
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SUMMERELA
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PATRICIAANN46
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ZELLAZM