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Reblogged from angelikacourtois
angelikacourtois: Buttermilk-Blueberry Breakfast Cake Serves 6-8½ cup unsalted butter, room temperature2 tsp. lemon zest or more — zest from 1 large lemon7/8 cup* + 1 tablespoon sugar**1 egg, room temperature1 tsp. vanilla2 cups flour2 tsp. baking powder1 tsp. kosher salt2 cups fresh blueberries½ cup buttermilk* 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.2. 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.3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.4. 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 remaining 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. via: http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

angelikacourtois:

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 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
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. 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.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. 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 remaining 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.

via:

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Notes

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    I’m making this!
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