Buttermilk Blueberry Breakfast Cake

Name: Buttermilk Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: ½ cup Unsalted Butter (½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature); 1 piece Lemon (zest from 1 large lemon); 1 cup Granulated Sugar (1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)); 1 piece Egg (1 egg, room temperature); 1 tsp Vanilla (1 tsp. vanilla); 2 cup All-Purpose Flour (2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)); 2 tsp Baking Powder (2 tsp. baking powder); 1 tsp Kosher Salt (1 tsp. kosher salt (I like 1.25 tsp)); 2 cup Blueberry (2 cups fresh blueberries, picked over); ½ cup Buttermilk (½ cup buttermilk, see FAQs below)

A moist, tender breakfast cake with fresh blueberries, made by creaming butter and sugar, folding in berries, and baking until golden.

50 minAmerican

Servings12

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Steps

1Preheat 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.
2Add 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.
3Add 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.)
4Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat 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 minutes more might be necessary, especially if you're using a smaller pan such as an 8×8-inch. It's not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.