BUTTERMILK-BLUEBERRY BREAKFAST CAKE
When is the last time you experienced Buttermilk? I think it is magical! It turns all that comes in contact with it into GOLD. This blueberry, buttermilk moist deliciousness is pretty easy to throw together and sure to sweeten up even your littlest critics!
Buttermilk-Blueberry Breakfast Cake
Ingredients
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest
- 3/4 cup + 2 tablespoon sugar (1 add'l tbsp on side for sprinkling on top)
- 1 egg, room temperature (if you have fresh eggs, this is even better!)
- 1 tsp. vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries
- ½ cup buttermilk***
Instructions
- Preheat the oven to 350ºF. With electric mixer, cream the butter with lemon zest and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then 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.
- Grease a 9-inch square baking pan non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Use toothpick to check if done. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
