I don't get the chance to bake with blueberries, or any berries for that matter, very often. They somehow disappear almost as quick as I can buy them. And for some reason, the empty containers magically appear under my dining room table.... I somehow managed to keep enough around long enough to make this delicious Buttermilk Blueberry Breakfast Cake. It's moist, tender and just plain tasty.
½ cup butter, softened
2 tsp. lemon zest
3/4 cup + 1 tablespoon sugar, divided
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. 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 an 8-inch square baking pan. Spread batter into pan and sprinkle
batter with remaining tablespoon of sugar. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool at least 15 minutes before serving.
Recipe adapted from from Alexandra's Kitchen.
Linked on Sweet for a Saturday and Breakfast Ideas Monday.