Blueberry Buttermilk Breakfast Cake
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 2 teaspoons Lemon rind or rind of 1 or more large lemons
- 1 cup+ 1 tablespoon sugar for sprinkling
- 1 egg (room temperature)
- 1 teaspoon. vanilla
- 2 cups flour (reserve 1 cup to mix with blueberries)
- 2 teaspoons baking powder
- 1 teaspoon. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- cup = × cup + 2 tablespoonsTo
make homemade buttermilk, add 1 tablespoon of vinegar or lemon juice to a liquid measuring cup. Fill the cup with milk to the 1 cup mark. Let stand for 5 minutes. For this recipe, use only 1/2 cup of the prepared mixture.
Blueberry Buttermilk Breakfast Cake
steps
Preheat oven to 350°F. Add the lemon zest and 1/2 cup sugar to the butter and mix until fluffy. Add eggs and vanilla and mix until well combined. Meanwhile, mix blueberries with 1 cup of flour, then add remaining flour, baking powder, and salt.
Gradually add the flour mixture to the dough, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or similar) with butter or nonstick spray. Spread the dough into the pan. Sprinkle the remaining 1 tablespoon sugar over the dough. Bake for 35-45 minutes. Check doneness with a toothpick. If necessary, place the pan in the oven for a few more minutes. (Note: An additional 10 minutes of baking time may be required.) Let cool for at least 15 minutes before serving.
enjoy! !