Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Buttermilk Blueberry Breakfast Cake is total comfort food for this whole family! Try it now!
Ingredients:
1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)
2 teaspoons baking powder
½ c buttermilk
1 Egg, room temperature
2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
zest 1 large lemon
2 c fresh blueberries, picked over
1 teaspoon kosher salt (I like 1.25 tsp)
1 teaspoon vanilla
½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9-inch square baking pan.
Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat every time until well blended.
Beat in vanilla and egg until well incorporated.
In another bowl, add 1/4 cup of flour and blueberries. Toss to coat the berries.
In another bowl, add the rest of the flour, salt, and baking powder. Whisk everything to combine.
Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well blended.
Stir in the buttermilk until well blended.
Add the rest of the flour and coated blueberries, then toss to combine.
Transfer the batter to the greased baking pan and spread it evenly. Top with the reserved sugar.
Place the pan in the preheated oven and bake the batter for about 35 to 45 minutes or until done.
Remove the cake from the oven and allow it to cool for at least 15 minutes.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last up to 3 months when frozen. Thaw and reheat for a few minutes before serving again.
You don’t need to thaw frozen berries for this recipe.
Feel free to use your preferred fruit in this cake.
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