buttermilk blueberry breakfast cake

Buttermilk Blueberry Breakfast Cake

 

1/2 cup unsalted butter, room temperature

2 tsp. lemon zest

7/8 cup + 1T. sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. salt

2 cups fresh blueberries

1/2 cup buttermilk

 

Preheat the over to 350. 

Cream butter with lemon zest and 7/8 cup of sugar 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 batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

Grease a 9 inch square baking pan (or something similar) with butter or coat with non-stick spray.

Spread the batter into pan.

Sprinkle batter with remaining tablespoon of sugar.

Bake for 35 minutes.

Check with toothpick for doneness. 

Let cool at least 15 minutes before serving.

 

 

Good morning friends!  Hope your Tuesday is starting off well. 

 

Wanted to share this yummy recipe with you all.  I made this breakfast cake last weekend and it was so scrumptious!  I love buttermilk recipes!  We ate it for breakfast and then had it again for snack later in the afternoon ;)

 

Hope you enjoy!

 

{recipe from Shorely Chic Interiors}