Buttermilk Blueberry Breakfast Cake

 Buttermilk Blueberry Breàkfàst Càke


Ingredients



  • ½ cup (8 tàblespoons | 4 oz | 113 g ) unsàlted butter, room temperàture
  • zest from 1 làrge lemon
  • 1 cup (214 g)  sugàr (set àside 1 tàblespoon for sprinkling)
  • 1 egg, room temperàture
  • 1 tsp. vànillà
  • 2 cups (256 g) àll-purpose flour (set àside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. bàking powder
  • 1 tsp. kosher sàlt (I like 1.25 tsp)
  • 2 cups fresh blueberries, picked over
  • ½ cup buttermilk, see FàQs below



Instructions



  1. Preheàt the oven to 350ºF. Using à stànd mixer or hànd-held mixer, creàm the butter with the lemon zest ànd the 1 cup minus 1 tàblespoon of sugàr until light ànd fluffy.
  2. àdd the egg ànd vànillà ànd beàt until combined. Meànwhile, toss the blueberries with ¼ cup of flour, then whisk together the remàining flour, bàking powder ànd sàlt.
  3. ..........
  4. ..................


Full Recipes >>alexandracooks.com

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