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Buttermilk Blueberry Breakfast Bake

Servings: 12-16

Preparation Time: 1 hour

Ingredients:

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  • 2 cups all-purpose flour, divided
  • 2 cups fresh blueberries
  • 1 cup sugar, plus extra for sprinkling on cake
  • 1/2 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, softened
  • Zest of 1 lemon
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt

Preparation:

  1. Preheat the oven to 350º F and lightly grease an 8 or 9-inch square baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together 1 3/4 cups of flour, baking powder, and salt.
  3. In a large bowl or mixer, cream together the butter, sugar, and lemon zest for 3-5 minutes, or until fluffy and lightened in color.
  4. Add the egg and vanilla extract, continuing to beat until fully incorporated.
  5. Alternating between the liquid ingredients, add the buttermilk and flour mixture to the batter until just combined.
  6. Toss the blueberries in the remaining 1/4 cup of flour until coated, then gently fold them into the batter.
  7. Pour the batter into the greased baking dish, then sprinkle with 1-2 tablespoons of sugar.
  8. Place the baking dish in the oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the dish from the oven and allow it to cool before serving. Enjoy your delicious blueberry cake!

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