Buttermilk-Blueberry Breakfast Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 2 tsp Lemon

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1 tsp Kosher salt
  • 15/16 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted

Found on alexandracooks.com

Description

Ingredients

• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• ⅞ cup* + 1 tablespoon sugar for sprinkling
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk** * ⅞ cup = ¾ cup + 2 tablespoons** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Directions

• Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
• 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.
• Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
• Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 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.