Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings
I am very excited to share this recipe with you today because I know that you are going to love it! Ready in less than an hour, this Buttermilk Blueberry Breakfast Cake is one to try. Enjoy!
Ingredients:
½ c buttermilk
2 c (256 g) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
1 Egg, room temperature
2 c fresh blueberries, picked over
½ c (8 tbsp | 4 ounces | 113 g) unsalted butter, room temperature
1 teaspoon vanilla
1 c (214 g) sugar (set aside 1 tbsp for sprinkling)
2 teaspoons baking powder
zest 1 large lemon
1 teaspoon kosher salt (I like 1.25 tsp)
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9-inch square baking pan.
Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat a few times until well incorporated. Add vanilla and egg, then beat again until well blended.
In another bowl, add 1/4 cup of flour and blueberries. Toss until well coated.
In a separate bowl, add the rest of the flour, salt, and baking powder. Whisk until well incorporated.
Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well combined. Add buttermilk and stir until well blended. Add the rest of the flour and blueberries, then toss until well combined.
Transfer the batter to the prepared pan and spread it evenly. Sprinkle the rest of the sugar on top.
Place the batter in the preheated oven and bake for about 35 to 45 minutes or until done.
Remove from the oven and allow it to cool for about 15 minutes at room temperature.
Serve and enjoy!
Notes:
You can make this ahead of time.
Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last up to 3 months. Reheat for about 15 minutes at 350 degrees F.
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