LEMON-BLUEBERRY BREAKFAST CAKE


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more – zest from 1 large Lemon
7/8 cup sugar  (3/4 cup + 2 Tbsp.)
1 egg, room temperature
1 tsp. vanilla
2  cups flour- (¼ cup flour to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

Preheat oven to 350 degrees. Cream butter with lemon zest and sugar until light and fluffy.

Add egg and vanilla and beat until combined. 

Toss the blueberries with ¼ cup flour. In a separate bowl whisk together the remaining 1 ¾ cups 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 1 Tbsp. sugar. 

Bake for 35 to 45 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.


***When doubled use 9 x 13 pan.***

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