Buttermilk Blueberry Breakfast Cake

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg room temperature
1 tsp. vanilla
Check below.

  • Step number 1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
  • And now 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.
  • Step 03 Add half of the flour mixture to the batter and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  • Complete Recipes: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

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