Blueberry Breakfast Cake
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 3/4 cup + 2 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
Instructions
- 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy.
- 2. 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.
- 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- 4. Grease a 9x13-inch baking pan with butter or coat with non-stick spray. Spread batter into pan. (The batter will be very thick) Sprinkle batter with 2 tablespoons 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.
Nutrition
- Calories: 217
- Fat: 8.4
Find it online: https://jennifercooks.com/blueberry-breakfast-cake/