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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Buttermilk Blueberry Breakfast Cake Recipe

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This recipe for Buttermilk Blueberry Breakfast Cake is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter, room temperature
Zest from 1 large Lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
½ cup buttermilk
Directions:
Directions:
Preheat the oven to 350º. 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 square baking pan 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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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