Buttermilk Blueberry Breakfast Cake
  • ½ cup unsalted butter, room temperature
  • 2 tsp lemon zest or more - zest from 1 large lemon
  • ⅞ cup sugar(3/4 cup plus 2 Tablespoons - 1 Tablespoon is for sprinkling on top)
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside ¼ cup of this to toss with blueberries)
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  1. Preheat oven to 350 degrees.
  2. Cream butter with lemon zest and ⅞ cup minus 1 Tablespoon of sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ flour, then whisk together the remaining flour, baking powder and salt.
  4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  5. Fold in blueberries.
  6. Grease a 9-inch square baking pan with butter. spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
  7. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
  8. (Note: Baking for as long as 10 minutes more might be necessary.)
  9. Let cool at least 15 minutes before serving.
Recipe by TGIF - This Grandma is Fun at https://www.thisgrandmaisfun.com/buttermilk-blueberry-breakfast-cake/