Vegetarian

Buttermilk-Blueberry Breakfast Cake is for Breakfast.

Buttermilk-Blueberry Breakfast Cake takes 5 minutes to prepare.

Buttermilk-Blueberry Breakfast Cake takes 35 minutes to cook.

Buttermilk-Blueberry Breakfast Cake makes 8 servings.

The ingredients for Buttermilk-Blueberry Breakfast Cake are:

Butter, unsalted, 0.5 cup
Granulated Sugar, 1 cup
Egg, fresh, 1 large
Vanilla Extract, 1 tsp
*Flour, white, 2 cup
Baking Powder, 2 tsp (
Salt, 1 tsp
Blueberries, fresh, 2 cup
Buttermilk, lowfat, 0.5 cup

Here is how you make Buttermilk-Blueberry Breakfast Cake:

? cup unsalted butter, room temperature2 tsp. lemon zest or more ? zest from 1 large lemon7/8 cup* + 1 tablespoon sugar**1 egg, room temperature1 tsp. vanilla2 cups flour2 tsp. baking powder1 tsp. kosher salt2 cups fresh blueberries? cup buttermilk* 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top1. 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 remaining tablespoon of 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 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user PRINCESSNURSE.

The nutritional information for Buttermilk-Blueberry Breakfast Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 349.5

• Total Fat: 12.6 g
• Cholesterol: 54.8 mg
• Sodium: 441.7 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 1.8 g
• Protein: 4.9 g

The dietary needs meet for Buttermilk-Blueberry Breakfast Cake is Vegetarian