Buttermilk-Blueberry Breakfast Cake

1
Linda Kington

By
@lpkington

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
35 Min

Ingredients

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  • 1/2 c
    unsalted butter
  • 2 tsp
    lemon zest, grated from 1 large lemon (optional)
  • 3/4 c
    granulated sugar
  • 1
    egg, room temperature
  • 1 tsp
    vanilla extract
  • 2 c
    flour
  • 2 tsp
    baking powder
  • 1 tsp
    salt (kosher if available)
  • 2 c
    fresh or frozen berries
  • 1/2 c
    buttermilk

How to Make Buttermilk-Blueberry Breakfast Cake

Step-by-Step

  1. Preheat 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.
  2. Add 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.
  3. Add 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.
  4. Grease 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.

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About Buttermilk-Blueberry Breakfast Cake

Course/Dish: Other Breakfast
Other Tag: Quick & Easy




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