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Buttermilk Blueberry Breakfast Cake
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Buttermilk Blueberry Breakfast Cake

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 - 12
Author Pam / For the Love of Cooking / Original Wives with Knives

Equipment

  • 8 x 8-inch Baking Dish

Ingredients

  • ½ cup of unsalted butter softened
  • ¾ cup + 2 tbsp white sugar
  • Zest of one lemon
  • 1 egg room temperature
  • 1 tsp of vanilla extract
  • 2 cups of flour divided
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup of buttermilk
  • 2 cups of fresh blueberries
  • 1 tbsp white sugar for the top

Instructions

  • Preheat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  • Cream the butter, sugar, and lemon zest with a hand mixer until creamy & smooth.
  • Add the egg and vanilla and beat until combined.
  • Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour with the baking powder and salt until well mixed.
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk. Fold in the blueberries gently.
  • Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick
  • Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean.
  • Let it cool for 10 minutes before cutting and serving. Enjoy!