Recipe of Perfect Buttermilk Blueberry Breakfast Cake

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, buttermilk blueberry breakfast cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Buttermilk Blueberry Breakfast Cake is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Buttermilk Blueberry Breakfast Cake is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Buttermilk Blueberry Breakfast Cake:

1. Make ready 1/2 cup (8 tablespoons) unsalted butter, room temperature
2. Get Zest from 1 large lemon
3. Make ready 1 cup sugar (set aside 1 tablespoon for sprinkling)
4. Take 1 egg, room temperature
5. Prepare 1 tsp. vanilla
6. Get 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
7. Make ready 2 tsp. baking powder
8. Take 1 tsp. kosher salt
9. Make ready 2 cups fresh blueberries, picked over
10. Take 1/2 cup buttermilk, see recipe below

Steps to make Buttermilk Blueberry Breakfast Cake:

1. How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
2. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
3. 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.
4. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
5. Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 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 m

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