2 TSP lemon zest or more — zest from 1 large lemon
7/8 cup - 1 tablespoon sugar (1 TSP for sprinkling on top)
1 egg, room temp
1 TSP vanilla
2 cups flour
2 TSP baking powder
1 TSP salt
2 cups fresh blueberries
1/2 cup buttermilk
Instructions
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the 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 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.
Originally Submitted
8/24/2012
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