Buttermilk Blueberry Breakfast Cake
What you need:
- 1/2 cup unsalted butter, at room temp
- 2 tsp. lemon zest or more
- 7/8 cup sugar
- 1 egg, at room temp
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries
- 1/4 cup flour
- 1/2 cup buttermilk
- 1 tbsp. sugar
Directions:
- Cream butter with 7/8 cup sugar and lemon zest until light and fluffy.
- Add egg and vanilla, beat until combined.
- Whisk together flour, baking powder, and salt.
- Toss blueberries with 1/4 cup flour.
- Add flour to the batter, little by little, alternating with buttermilk. Fold in blueberries.
- Grease a 9-inch square baking pan with nonstick cooking spray. Spread batter into pan.
- Sprinkle batter with 1 tbsp. sugar.
- Bake for 35 minutes at preheated 350* oven.
Recipe from Alexandra's Kitchen