Blueberry Breakfast Cake

• 1/2 cup unsalted butter room temperature
• Zest from one lemon
• 1 cup sugar(- 1/2 TBSP for sprinkling on top)
• 1 egg room temperature
• 1 tsp vanilla extract
• 1 3/4 cup all-purpose flour; 1/4 cup flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1-2 cup blueberries (1 pint is what I like to use)
• 1/2 cup buttermilk (or 1/2 TBSP lemon juice, fill to 1/2 cup line with either whole milk, 2% milk or half & half – do this at least 5 minutes before using to get curdly)

How to Make Blueberry Breakfast Cake

Step 1: Preheat oven to 350 degrees

Step 2: In a bowl mix blueberries and 1/4 cup flour together

-this helps blueberries to not sink to the bottom of the cake

Step 3: Cream together butter, lemon zest and sugar until light and fluffy with handheld mixer or stand mixer

Step 4: Add egg and vanilla and beat until combined

Step 5: In separate bowl whisk together flour, baking powder and salt

Step 6: Add half the flour mixture to wet ingredients and stir with spatula until just incorporated. Add all buttermilk and stir. Add the rest of flour mixture to batter and stir until combined.

Step 7: Pour blueberries in and gently fold into batter

Step 8: Spread in greased pan or parchment pan ( 9×9 or 8×8 ) Sprinkle with 1/2 TBSP sugar

Step 9: Bake 35 minutes in 9×9 pan and 40 minutes in 8×8 pan

Hope you enjoy this blueberry deliciousness as much as I do!