Total Time: 50 mins | Yield: 12 to 16 Servings
This Buttermilk Blueberry Breakfast Cake will always have a very special place in my heart. I loved this since I was little. Now, allow me to share this recipe with you! The best breakfast cake that you and your loved ones are going to like is less than an hour from achieving! Give it a try and prepare to fall in love. Enjoy!
Ingredients:
1 teaspoon vanilla
2 c fresh blueberries, picked over
2 c (256 g) all-purpose flour (set aside ¼ c of this to toss with the blueberries)
1 Egg, room temperature
½ c buttermilk
1 c (214 g) sugar (set aside 1 tbsp for sprinkling)
1 teaspoon kosher salt (I like 1.25 tsp)
½ c (8 tbsp | 4 ounces | 113 g) unsalted butter, room temperature
zest from 1 large lemon
2 teaspoons baking powder
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add 1 cup of sugar, lemon zest, and butter. Beat until well blended.
Add vanilla and egg, then stir until well blended.
In a separate bowl, add ¼ cup of flour and blueberries. Toss until the berries are well coated.
Combine the rest of the flour with salt and baking powder.
Transfer ½ of the flour mixture into the bowl with the batter, then stir until well blended.
Add the buttermilk and stir until well blended.
Add the rest of the flour, then stir until well blended.
Add blueberries and stir until just mixed.
Apply cooking spray in a 9-inch square baking pan.
Transfer the batter into the prepared pan and spread it evenly.
Sprinkle the rest of the sugar on top of the batter.
Place it inside the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool completely at room temperature.
Serve and enjoy!
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