Buttermilk-Blueberry Breakfast Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
The buttermilk makes this moist and delicious. From Alexandra's Kitchen blog. Ingredients:
1/2 cup unsalted butter, room temperature |
2 teaspoons lemon zest (or more) |
3/4 cup sugar plus 2 tablespoons sugar, divided |
1 egg, room temperature |
1 teaspoon vanilla |
2 cups flour, divided |
2 teaspoons baking powder |
1 teaspoon kosher salt (or 3/4 tsp table salt) |
2 cups fresh blueberries |
1/2 cup buttermilk |
Directions:
1. Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
4. Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
|
|