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Buttermilk-Bluberry Breakfast Cake
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1/2 cup | unwanted butter room temperature |
2 tsp | lemon zest or more zest from one large lemon |
7/8 cups | plus 1 tablsp sugar. 7/8 equals almost 1cup |
1 | egg room temperature |
1 tsp | vanilla |
2 cups | flour |
1 tsp | baking powder |
1 tsp | salt |
2 cups | blueberries |
1/2 cup | buttermilk |
Directions:
Preheat oven 350 degrees
Cream butter with lemon zest and 7/8 cups sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile toss blueberries with 1/4 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 with butter or coat with non-stick spray. Spread batter into pan. Bake for 35 minutes check with toothpick foe doneness.
Note: Baking for 10 more minutes may be necessary.
Tip: for my oven to brown top the last 5 minutes I turned broil on to brown top.
Enjoy!
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