Buttermilk Blueberry Breakfast Cake

Name: Buttermilk Blueberry Breakfast Cake
Ingredients: ½ cup unsalted butter, room temperature; 2 tsp. lemon zest or more — zest from 1 large lemon; 7/8 cup* + 1 tablespoon sugar**; 1 egg, room temperature; 1 tsp. vanilla; 2 cups flour (set aside 1/4 cup of this to toss with the blueberries); 2 tsp. baking powder; 1 tsp. kosher salt; 2 cups fresh blueberries; ½ cup buttermilk***; * 7/8 cup = 3/4 cup + 2 tablespoons; ** This 1 tablespoon is for sprinkling on top; *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

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INGREDIENTS

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½ cup unsalted butter, room temperature

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2 tsp. lemon zest or more — zest from 1 large lemon

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7/8 cup* + 1 tablespoon sugar**

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1 egg, room temperature

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1 tsp. vanilla

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2 cups 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

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2 cups fresh blueberries

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½ cup buttermilk***

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* 7/8 cup = 3/4 cup + 2 tablespoons

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** This 1 tablespoon is for sprinkling on top

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*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

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