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Buttermilk-Blueberry Breakfast Cake is for Breakfast.

Buttermilk-Blueberry Breakfast Cake takes several minutes to prepare.

Buttermilk-Blueberry Breakfast Cake takes several minutes to cook.

Buttermilk-Blueberry Breakfast Cake makes 8 servings.

The ingredients for Buttermilk-Blueberry Breakfast Cake are:

1/2 cup unsalted butter, room temperature
2 tsp. lemon zest
7/8 cup + 1 T sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

Here is how you make Buttermilk-Blueberry Breakfast Cake:

Preheat oven to 350 Degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup flour, then whisk together remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9 inch square baking pan (or similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with toothpick for doneness. If necessary, return pan to oven for a couple more minutes. Let cool at least 10 minutes before serving.Serving Size: Serves 6-8Number of Servings: 8Recipe submitted by SparkPeople user EMOFLAMINGO.

The nutritional information for Buttermilk-Blueberry Breakfast Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 343.2

• Total Fat: 12.6 g
• Cholesterol: 54.8 mg
• Sodium: 441.7 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 1.8 g
• Protein: 4.9 g