Buttermilk-Blueberry Breakfast Cake
It's simple, summery, cake-like-but-not-dessert-like breakfast treat. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?
INGREDIENTS
½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries, picked over
½ cup buttermilk, see FAQs below
INSTRUCTIONS
INGREDIENTS
½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries, picked over
½ cup buttermilk, see FAQs below
Image Credit : www.alexandracooks.com
INSTRUCTIONS
Visit Buttermilk-Blueberry Breakfast Cake By Alexandra - Alexandra's Kitchen @ www.alexandracooks.com for full recipe