Blueberry Breakfast Cake

Blueberry Breakfast CakeWhen we were in Charleston last my mom made this delicious blueberry breakfast cake for us and it was so good! This would be perfect for a holiday weekend or if you have guests in town. For a little extra sweet kick, drizzle it with warm organic maple syrup, but it’s great without it too.

I always make my own buttermilk instead of buying some from the grocery (since I’ll never use all of that). It’s super easy and made with ingredients that you usually already have at home. To do so, put 1 tbsp of lemon juice or vinegar in a liquid measuring cup. Fill the cup with milk until you reach the 1 cup marker. Let it sit for 5 minutes. For this recipe make sure and use only a 1/2 cup of the 1 cup made.

 

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Blueberry Breakfast Cake
Servings
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 2 tsp lemon zest
  • 7/8 cup sugar ⅞ cup = ¾ cup + 2 tablespoons
  • 1 egg room temperature
  • 1 tsp vanilla
  • 2 cups flour set aside 1/4 cup to toss blueberries with
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
Servings
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 2 tsp lemon zest
  • 7/8 cup sugar ⅞ cup = ¾ cup + 2 tablespoons
  • 1 egg room temperature
  • 1 tsp vanilla
  • 2 cups flour set aside 1/4 cup to toss blueberries with
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
Instructions
  1. Heat oven to 350 F.
  2. Beat the butter, lemon zest and 7/8 cup of sugar until creamed together.
  3. Add in the vanilla and egg and beat until combined.
  4. In a small bowl toss the blueberries with 1/4 cup of flour and set aside.
  5. In another medium bowl, stir the flour, baking powder and salt together.
  6. Slowly add small amounts of the flour mixture to the butter mixture while alternating with adding in the buttermilk
  7. Fold in the blueberries
  8. Spray a 9in baking pan with non-stick spray and add the batter to the pan.
  9. Bake for 35-45 mins. Let cool for 15 minutes before serving.
Recipe Notes

recipe via alexandra cooks

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