Blueberry Breakfast Cake
Ingredients
  • 1/2cup unsalted butterroom temperature
  • 2tsp lemon zest
  • 7/8 cup sugar ⅞ cup = ¾ cup + 2 tablespoons
  • 1 eggroom temperature
  • 1tsp vanilla
  • 2cups flourset aside 1/4 cup to toss blueberries with
  • 2tsp baking powder
  • 1tsp salt
  • 2cups 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