Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the 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 (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
I love anything made with buttermilk which was the first thing in this recipe that got my attention and also love the combo of the taste of lemon with the blueberries. It is early yet for our blueberries at our farm in S. GA to be ready for picking but when they are ready I will definitely make this cake again and again. It is very moist and a perfect little breakfast cake or for that mid afternoon snack with a cup of tea. What's not to like about anything having blueberries in it?
I appreciate my friend sharing this recipe and I hope you will enjoy it as much as I have.
Thank you for visiting my blog and please do come again. I am linking this post to Foodie Friday.