Buttermilk Blueberry Breakfast Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
Units
Scale
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest
- 3/4 cup + 3 tbsp. sugar, divided
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour, divided
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with butter or coat with non-stick spray and set aside.
- Cream butter with lemon zest and 3/4 cup plus 2 tbsp. of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of flour.
- In a separate bowl, whisk together the remaining 1 3/4 cup 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.
- Spread batter into the prepared pan. Sprinkle batter with remaining 1 tbsp. of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If still wet, 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.