Buttermilk Blueberry Breakfast Cake
This cake is
a long-time family favorite. My mom did it for my siblings and me when we were
young, and every time I take it out of the oven, as cliché as it sounds, I
remember summer mornings in my childhood kitchen. It's simple, adaptable and
makeable
Ingredients
- 1 egg
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups flour divided
- 2 cups fresh blueberries
- zest from one lemon
- 1 tablespoon coarse sugar for topping
- 1/2 cup unsalted butter softened
- 2 teaspoons baking powder
Instructions
First, preheat
your oven to 350 degrees. Grease an 8 or 9 inch pan and set aside. In a medium
mixing bowl, cream the butter, lemon zest and sugar.
Add the egg and vanilla
and beat until well blended.
Then, in
another mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking
powder. Toss the blueberries in the 1/4 cup of remaining flour.
Add the
flour mixture to the creamy mixture little by little, alternating with the
buttermilk until homogeneous. Gently fold in the blueberries.
Roll out the
dough in the prepared pan. Sprinkle with large sugar. Bake 35 to 40 minutes or
until cooked through and the toothpick is clean. Let stand 15 minutes before
serving.
Happy
Cooking Time.
