Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake
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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
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Number of Servings: 8


    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


recipe from:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/


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
cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350F. 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 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.


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