Brunch

Buttermilk Blueberry Breakfast Cake is for Breakfast, Dessert.

Buttermilk Blueberry Breakfast Cake takes 10 minutes to prepare.

Buttermilk Blueberry Breakfast Cake takes 35 minutes to cook.

Buttermilk Blueberry Breakfast Cake makes 9 servings.

The ingredients for Buttermilk Blueberry Breakfast Cake are:

? cup unsalted butter, room temperature
2 tsp. lemon zest or more ? zest from 1 large lemon
7/8 cup* sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
? cup buttermilk
brown sugar for sprinkling on top

* 7/8 cup = 3/4 cup + 2 tablespoons

Here is how you make Buttermilk Blueberry Breakfast Cake:

1. Preheat the oven to 350?F. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ? cup of flour, then whisk together the remaining flour, baking powder and salt.3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.4. 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 brown sugar. Bake for 35 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.Serving Size:?Makes 9 generous servings

The nutritional information for Buttermilk Blueberry Breakfast Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 226.1

• Total Fat: 4.1 g
• Cholesterol: 32.6 mg
• Sodium: 332.7 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 2.0 g
• Protein: 4.0 g