Alexandra's Kitchen: Buttermilk Blueberry Breakfast Cake

Name: Alexandra's Kitchen: Buttermilk Blueberry Breakfast Cake
Ingredients: ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature; zest from 1 large lemon; 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling); 1 egg, room temperature; 1 tsp. vanilla; 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries); 2 tsp. baking powder; 1 tsp. kosher salt (I like 1.25 tsp); 2 cups fresh blueberries, picked over; ½ cup buttermilk, see FAQs below

"If you're looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect!..."

INGREDIENTS

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½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature

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zest from 1 large lemon

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1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)

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1 egg, room temperature

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1 tsp. vanilla

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2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)

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2 tsp. baking powder

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1 tsp. kosher salt (I like 1.25 tsp)

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2 cups fresh blueberries, picked over

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½ cup buttermilk, see FAQs below

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