Blueberry Breakfast Cake


serves 16

  • 1/2 c. light stick butter
  • 1 T. grated lemon zest ( about 1 large lemon)
  • 3/4 c. + 1 T. sugar, divided
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. flour, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. low-fat buttermilk
  • 2 c. fresh blueberries

Preheat oven to 350 and spray a 9 inch square pan with nonstick spray. Combine blueberries with 1/4 c. flour and set aside. Place butter and 3/4 c. sugar, and lemon zest in a large mixing bowl. Beat until creamy. Add egg and vanilla. Mix until combined. Whisk together 1-3/4 c. flour, salt and baking powder. Add flour mixture alternately with buttermilk to sugar mixture, beginning and ending with flour mixture.  Fold in blueberries. Spread in prepared pan. Sprinkle with 1 T. sugar. Bake 35-40 minutes or until toothpick inserted near center comes out clean. Let cool 15 minutes before serving.

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