Buttermilk Blueberry Breakfast Cake
Ingredients
-
½
cup
unsalted butter
-
1
large
lemon zest
-
1
cup
sugar
-
1
large
egg
-
1
teaspoon
vanilla
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
2
cups
fresh blueberries
-
½
cup
buttermilk
Instructions
- Preheat the oven to 350ºF.
- Cream the butter, lemon zest, and sugar until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Toss the blueberries with ¼ cup of flour.
- Whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the batter and stir to incorporate.
- Add the buttermilk and stir.
- Add the remaining flour and stir until absorbed, then fold in the blueberries.
- Grease a baking pan and spread the batter into it.
- Sprinkle with the remaining sugar and bake for 35 to 45 minutes, checking for doneness with a toothpick.
- Let cool for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
12 to 16 pieces
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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