Buttermilk-Blueberry Breakfast Cake
Author: Heather @ GirlGoneMom.com
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
- Preheat the oven to 350ºF.
- Cream butter, lemon zest and ⅞ cup of the sugar until light and fluffy.
- Add egg and vanilla and beat until combined and set aside.
- Toss blueberries with ¼ cup of flour separately.
- Whisk together the remaining flour, baking powder and salt before adding it to the batter.
- While combining, alternate with the buttermilk to make it easier to incorporate.
- Finally, fold in the blueberries.
- Pour the batter into a greased 9-inch square baking pan and sprinkle batter with remaining tablespoon of sugar.
- Bake for 35 minutes and up to 40 minutes, checking with a toothpick.
- Let cool at least 15 minutes before serving.
Recipe by Girl Gone Mom at https://girlgonemom.com/buttermilk-blueberry-breakfast-cake/
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