Buttermilk-Blueberry Breakfast Cake
I swear buttermilk is magic. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. This is the most amazing cake - for breakfast or otherwise.
Yield: 1-9" square panPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | unsalted butter, room temperature |
| 2 teaspoons | lemons, divided |
| 3/4 cup | + 2 tablespoon sugar |
| 1 | egg, room temperature |
| 1 teaspoon | vanilla |
| 2 cups | flour (set aside 1/4 cup of this to toss with the blueberries) |
| 2 teaspoons | baking powder |
| 1 teaspoon | kosher salt |
| 2 cups | fresh blueberries |
| 1/2 cup | + 1 tablespoon milk |
| 1 tablespoon | sugar, for sprinking on top |
Directions:
Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the 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 (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with 1 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.
Source: alexandracooks.com
