Buttermilk-Blueberry Breakfast Cake
Delicious airy breakfast cake - a must-serve for brunch.
Recipe type: Entree
Serves: 9
  • cup unsalted butter, softened
  • Zest from 1 large lemon
  • ⅞ cup + 1 tablespoon sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen blueberries (defrost if frozen)
  • ½ cup buttermilk
  1. Preheat the oven to 350ºF.
  2. Cream butter, lemon zest and ⅞ cup of the sugar until light and fluffy.
  3. Add egg and vanilla and beat until combined and set aside.
  4. Toss blueberries with ¼ cup of flour separately.
  5. Whisk together the remaining flour, baking powder and salt before adding it to the batter.
  6. While combining, alternate with the buttermilk to make it easier to incorporate.
  7. Finally, fold in the blueberries.
  8. Pour the batter into a greased 9-inch square baking pan and sprinkle batter with remaining tablespoon of sugar.
  9. Bake for 35 minutes and up to 40 minutes, checking with a toothpick.
  10. Let cool at least 15 minutes before serving.
Recipe by Girl Gone Mom at https://girlgonemom.com/buttermilk-blueberry-breakfast-cake/