Preheat oven to 350º F and lightly grease a 9x5-
inch baking dish with butter or non-stick spray.
Toss blueberries in 1/4 cup flour until coated,
then set aside.
In a large bowl or mixer, cream together butter,
sugar and lemon zest for 3-5 minutes, or until
fluffy, and lightened in color.
Beat in egg, then, once fully incorporated, add in
vanilla extract.
In a separate bowl, whisk together remaining
flour, baking powder, salt and cinnamon, if
using.
Alternating between the flour mixture and the
buttermilk, add both to the batter, beginning
and ending with the dry ingredients.
Fold floured blueberries into the batter, then
pour it into greased baking dish. Top with 1
tablespoons sugar, then place dish in oven.
Bake for 40-50 minutes, or until toothpick
inserted in center comes out clean.
Remove from oven and transfer to a wire rack to
cool (at least 15 minutes).
Serve warm or at room temperature and enjoy.
Originally Submitted
7/21/2016
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