Buttermilk Blueberry Breakfast Cake
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Buttermilk Blueberry Breakfast Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
- ½ cup of unsalted butter softened
- ¾ cup + 2 tbsp white sugar
- zest of one lemon
- 1 egg room temperature
- 1 teaspoon of vanilla extract
- 2 cups of flour divided
- 2 tsp baking powder
- 1 tsp salt
- ½ cup of Buttermilk
- 2 cups of fresh blueberries
- 1 tbsp white sugar for the top
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Instructions
- Preheat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
- Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.
- Add the egg and vanilla and beat until combined.
- Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed.
- Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently.
- Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick
- Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean.
- Let it cool for 10 minutes before cutting and serving. Enjoy!
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