1/2 cup unsalted butter, room temperature
zest of 1 lemon
1 cup plus 1 Tbls sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh cranberries
1/2 cup buttermilk
Preheat oven to 350 degrees.
Cream butter, lemon zest and 1 cup of sugar until light and fluffy.
Add the egg and vanilla, beat until combined.
Add the buttermilk and stir until combined.
Add the flour, baking powder, salt and cranberries.
Add the dry ingredients with the butter mixture until combine.
Batter will be thick.
Pour into a greased 9 inch square baking pan.
Sprinkle the 1 Tbls of sugar on top.
Bake for 35 mins until set.
My cake was light color on top but the tooth pick came out clean.
It was soft and delicious.
Blueberry Buttermilk Breakfast Cake
1/2 cup unsalted butter, room temperature
zest of 1 lemon
3/4 cup plus 2 Tbls sugar + 1 tbls sugar on top of cake
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh cranberries
1/2 cup buttermilk
Same recipe except less sugar because cranberries are tart and need more sugar.
follow directions above.