buttermilk-blueberry breakfast cake
(1 rating)
I found this recipe from alexandercooks.com and it is fabulous! I omitted the zest and cooked it in a 8 x 8 pan so it took a little longer to cook, but it is amazing.
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
35 Min
Ingredients For buttermilk-blueberry breakfast cake
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1/2 cunsalted butter
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2 tsplemon zest, grated from 1 large lemon (optional)
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3/4 cgranulated sugar
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1egg, room temperature
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1 tspvanilla extract
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2 cflour
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2 tspbaking powder
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1 tspsalt (kosher if available)
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2 cfresh or frozen berries
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1/2 cbuttermilk
How To Make buttermilk-blueberry breakfast cake
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1Preheat the oven to 350 degrees F. Cream butter with lemon zest (if you opt to use it) and 3/4 cups of sugar until light and fluffy.
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2Add 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.
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3Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. If you use frozen berries, allow them to thaw and drain out the excess liquid.
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4Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with an extra tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10-minutes more might be necessary.) Let cool at least 15 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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