Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12-16 Servings
This Buttermilk Blueberry Breakfast Cake is what you just might need today! I have listed all the ingredients and directions so you just need to follow them step by step for they will guide you to perfection. Have a blessed day, friends. Enjoy!
Ingredients:
1 c (214 g) sugar (set aside 1 tbsp for sprinkling)
1 Egg, room temperature
½ c (8 tbsp | 4 ounces | 113 g) unsalted butter, room temperature
1 teaspoon vanilla
2 teaspoons baking powder
2 c fresh blueberries, picked over
zest from 1 large lemon
2 c (256 g) all-purpose flour (set aside ¼ c of this to toss with the blueberries)
½ c buttermilk
1 teaspoon kosher salt (I like 1.25 teaspoon)
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add lemon zest, 1 cup sugar, and butter into a mixing bowl. Beat until well blended.
Add vanilla and egg, then beat until well blended.
Coat the blueberries with ¼ cup of flour.
In a mixing bowl, add the rest of the flour, salt, and baking powder. Whisk until well mixed.
Transfer ½ of the flour mixture into the batter and beat until well mixed.
Pour in the buttermilk and beat until well mixed.
Add the rest of the flour and whisk until well mixed.
Add floured blueberries and stir until well folded.
Apply cooking spray in an 8-inch square baking pan.
Pour 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 35 to 45 minutes or until done.
Remove from the oven and allow it to rest completely at room temperature.
Serve and enjoy!
[penci_recipe]