This easy recipe for Buttermilk-Blueberry Breakfast Cake is a great way to start the morning! It is moist, doubles as a dessert, & loaded with blueberries.
Author: Ashley
Recipe type: Breakfast
Cuisine: American
Serves: 9
Ingredients
½ cup unsalted butter, room temperature
2 teaspoons lemon zest (zest from 1 large lemon)
¾ cup + 2 tablespoons sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
½ cup buttermilk
1 extra tablespoon sugar for sprinkling on top
Instructions
Preheat oven to 350 degrees.
Cream butter with lemon zest and sugar (3/4 cup + 2 tablespoons) until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of the flour, then whisk together the 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 something similar) with butter or non-stick spray and spread the batter into pan.
Sprinkle batter with 1 tablespoon of sugar.
Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes.
Let cool 15-20 minutes before serving.
Enjoy!
Recipe by Wishes and Dishes at https://wishesndishes.com/buttermilk-blueberry-breakfast-cake/