Buttermilk Blueberry Breakfast Cake

COOK TIME: 40 minutes | COOK TEMP: 350°F

1 stick butter; softened
Zest from 1 large lemon
1 C sugar
1 T sugar
1 egg; room temperature
1 t vanilla
2 C flour
2 t baking powder
1 t salt
2 C blueberries; fresh or frozen
½ C buttermilk
- DIY:
  - 2 t lemon juice in liquid measuring cup.
  - Fill to ½ C with Whole milk.
  - Let stand for 5 minutes.

Preheat oven to 350ºF.
Using stand mixer; cream the butter, lemon zest and 1 C sugar until light and fluffy.
Add egg and vanilla; beat until combined.
In separate bowl; toss blueberries with ¼ C flour.
In separate bowl; whisk together remaining flour, baking powder and salt.
Add half flour mixture to batter and stir to incorporate. Add buttermilk and stir.
Add remaining flour mixture. Stir until flour is absorbed.
Fold in blueberries. (Leave excess flour behind.)
Grease 9 inch baking pan with butter or non-stick spray.
Spread batter into pan. Sprinkle with tablespoon of sugar.
Bake 35-45 minutes. Check doneness with a toothpick. Return to oven if necessary.
Let cool at least 15 minutes before serving.
Flock to the table and enjoy! 🦩

Can prepare batter a day ahead. Cover and refrigerate. In the morning, let it sit at room tempurate for 30 minutes before baking.

#Breakfast #CakeForBreakfast #Buttermilk #Blueberry

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