Ingredients
-
1/2
-
2
-
3/4
-
1
-
1
-
2
-
2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Buttermilk-Blueberry Breakfast Cake,The buttermilk makes this moist and delicious. From Alexandra’s Kitchen blog.,This is a lovely cake. However, the toothpick test lied to me, and mine was underdone in the middle. Bake it until light brown on top. I felt 2 tsp. lemon zest was too much, so I’ll just do 1 tsp. or less next time.,Great blueberry coffee cake! used frozen blueberries. Mine took about 50 minutes to bake.
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees. Cream Butter With Lemon Zest and Sugar (minus 1 Tablespoon) Until Light and Fluffy. |
|
2
Done
|
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. |
|
3
Done
|
Add the Flour Mixture to the Butter Mixture a Little at a Time, Alternating With the Buttermilk; Fold in the Blueberries. |
|
4
Done
|
Grease a 9-Inch Square Aluminum Baking Pan With Butter or Coat With Non-Stick Spray. Spread Batter Into Pan. Sprinkle Batter With Remaining Tablespoon of Sugar. Bake For 35-45 Minutes. Check With a Toothpick, Checking For Doneness. Let Cool at Least 15 Minutes Before Serving. |
