Buttermilk-Blueberry Breakfast Cake Recipe

Name: Buttermilk-Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
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

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

PREP TIME 15m	COOK TIME 35m	TOTAL TIME 50m
YIELD 9 servings

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!