Buttermilk Blueberry Breakfast Cake

By remystarr

Cake for breakfast? Yes please! This buttermilk blueberry breakfast cake is sort of like if a pancake and a muffin had a baby, and it came out a cake...

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 teaspoons lemon zest or to taste
• 7/8 cup plus 1 tablespoon sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Preparation

Step 1

HOMEMADE BUTTERMILK:
Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

CAKE:
Preheat the oven to 350ºF. 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 1/4 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 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of 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.