Blueberry Breakfast Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, Fresh Ripe
  • 1 Lemon, Zest from

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 2 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 1 tsp Turbinado sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk

Found on savingdessert.com

Description

Ingredients

• ½ cup unsalted butter, room temperature
• Zest from 1 lemon
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups unbleached all-purpose flour (divided)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 cups fresh, ripe blueberries
• ½ cup buttermilk
• 1 teaspoon turbinado sugar for sprinkling

Directions

• Preheat oven to 325 degrees.
• Lightly grease and flour an 8-inch springform pan. Set aside.
• In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
• In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
• Beat in the egg and vanilla just until incorporated.
• Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
• Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
• Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.