Buttermilk Blueberry Breakfast Cake
This week’s “Pinspiration” comes just in time to use with all of the fresh blueberries that are in season. We have 5 blueberry bushes, so we are busy picking and freezing the berries to […]
This week’s “Pinspiration” comes just in time to use with all of the fresh blueberries that are in season. We have 5 blueberry bushes, so we are busy picking and freezing the berries to use later in the year. Buttermilk blueberry breakfast cake is very moist and similar to a pound cake. It will be an appetizing addition to your next brunch! The original recipe can be found here on Pinterest.
Ingredients
- 1 stick butter, softened
- zest from 1 large lemon (about 2 teaspoons)
- 7/8 cup + 1 tablespoon sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups Better Batter gluten free flour (Set aside 1/4 cup of flour to toss with the blueberries. This keeps the berries from sinking to the bottom of the cake.)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh or frozen blueberries
- ½ cup buttermilk
Directions
- Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
- Add egg and vanilla, and beat until combined.
- Toss the blueberries with ¼ cup of flour.
- Whisk together 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 or line with parchment paper. )I use parchment paper for easy clean-up.)
- Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 35 to 45 minutes. Check with a toothpick for done-ness. If necessary, return pan to oven for a couple more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if using frozen blueberries.)
- Let cool at least 15 minutes before serving.
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