Lemon Buttermilk Blueberry Breakfast Cake

Breakfast is such a great way to start the day. Sour Cream Pecan Coffee Cake from Hassayampa Inn in Prescott, page 54 in Tastes & Treasures cookbook is delicious. This Blueberry adaption is yummy also.










Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* sugar + 1 tablespoon sugar
1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
**


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 ¼ 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 additional tablespoon of sugar.
Bake for 35 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.

Serves 6-8