Buttermilk blueberry breakfast cake
Try this Buttermilk blueberry breakfast cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 tsp. vanilla
- 1/2 cup (8 tablespoons | 4 oz | 113 g ) unsalted butter room temperature
- zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkli
- 1 egg, room temperature
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of th
- 2 tsp. baking powder
- 1 tsp . kosher salt (i like 1.25 tsp)
- 2 cups fresh blueberries picked over
- 1/2 cup buttermilk see faqs below
- Carbohydrate 43.4217 g
- Cholesterol 0 mg
- Fat 0.97932 g
- Fiber 7.1040002822876 g
- Protein 2.19292 g
- Saturated Fat 0.0833 g
- Serving Size 1 1 (300g)
- Sodium 3.338 mg
- Sugar 36.3176997177124 g
- Trans Fat 0.324152 g
- Calories 181 calories
Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries. Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
