Blueberry Buttermilk Breakfast Cake
Ingredients:
½ cup unsalted butter, at room temperature
2 tsp lemon zest (from 1 large lemon, or more if desired)
⅞ cup + 1 tablespoon sugar (divided, with 1 tablespoon for sprinkling)
1 egg, at room temperature
1 tsp vanilla extract
2 cups all-purpose flour (reserve ¼ cup to toss with blueberries)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk**
To make homemade buttermilk: Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill with milk until it reaches the 1-cup line. Let stand for 5 minutes. Use only ½ cup of the prepared mixture for the recipe.
Instructions:
Preheat Oven:
Preheat your oven to 350ºF (175ºC).
Cream Butter and Sugar:
In a large mixing bowl, cream together the butter, lemon zest, and ⅞ cup of sugar until the mixture is light and fluffy.
Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined.
Prepare Blueberries:
Toss the fresh blueberries with ¼ cup of flour to coat. This helps prevent them from sinking to the bottom of the cake during baking.
Mix Dry Ingredients:
In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt.
Combine Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until incorporated.
Gently fold in the floured blueberries.
Prepare Baking Pan:
Grease a 9-inch square baking pan with butter or non-stick spray.
Spread the batter evenly into the prepared pan.
Add Sugar Topping:
Sprinkle the remaining tablespoon of sugar evenly over the top of the batter.
Bake the Cake:
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
If the cake is not fully baked, return it to the oven for an additional 5-10 minutes as needed.
Cool and Serve:
Allow the cake to cool in the pan for at least 15 minutes before serving. This helps the cake to set and makes it easier to cut and serve.
Serving Suggestions:
Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or dessert.
Pair with a cup of hot coffee or tea for a delightful morning treat.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a few seconds before serving.
Freezing: This cake can be frozen for up to 2 months. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator and reheat as desired.
Enjoy the sweet, tangy flavor of this delightful Blueberry Buttermilk Breakfast Cake at your next brunch or special occasion!
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