Total Time: 50 mins | Yield: 12 to 16 pieces
Oh, my! I am so impressed by this Buttermilk Blueberry Breakfast Cake! My kids and I loved every bite of this spectacular cake. I’m sure you will too! Try this recipe now and prepare to fall in love. Enjoy!
Ingredients:
1 Egg, room temperature
1 c (214 g) sugar (set aside 1 tbsp for sprinkling)
½ c (8 tbsp | 4 ounces | 113 g) unsalted butter, room temperature
2 c (256 g) all-purpose flour (set aside ¼ c of this to toss with the blueberries)
½ c buttermilk
2 teaspoons baking powder
2 c fresh blueberries, picked over
1 teaspoon vanilla
1 teaspoon kosher salt (I like 1.25 teaspoon)
zest from 1 large lemon
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add lemon zest, 1 cup sugar, and butter into the bowl of a stand mixer. Beat until well blended.
Add the vanilla and egg, then beat again until well mixed.
Coat the blueberries with flour.
In another 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, then beat until well mixed.
Add the buttermilk and stir until well mixed.
Add the rest of the flour mixture, then beat until well mixed.
Add the blueberries and stir until just mixed.
Apply cooking spray in a 9-inch square baking pan.
Transfer the batter into the prepared baking pan and spread it evenly.
Sprinkle 1 tbsp of sugar on top.
Place it inside the preheated oven and bake for about 35 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!
Notes:
Feel free to make the batter the night before. Just cover it with plastic wrap, then place it inside the fridge to chill, then bake in the morning.
Place any leftovers in an airtight container, then place them inside the fridge.
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