Buttermilk Blueberry Breakfast Cake
Servings 12 squares
Ingredients
- 1/2 cup unsalted butter room temperature
- 2 tsp lemon zest or more (from 1 large lemon)
- 7/8 cup* + 1 tablespoon sugar** (see notes)
- 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
- 1/2 cup buttermilk*** (see notes)
Instructions
- Preheat the oven to 350ºF
- Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy
- Add the egg and vanilla and beat until well combined
- Toss the blueberries with ¼ cup of flour
- Whisk together the remaining flour, baking powder and salt
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk
- Fold in the blueberries
- Coat an 8-inch square baking pan with non-stick spray
- Spread batter into pan
- Sprinkle batter with the remaining tablespoon of sugar
- Bake for 35 to 45 minutes. Check with a toothpick for doneness. If needed, return pan to oven for a few more minutes.
- Before serving, let cool at least 15 minutes
Notes
* 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.
Nutrition
Serving: 12g