Buttermilk Blueberry Breakfast Cake - Better Batter Gluten Free Flour

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 […]

Buttermilk Blueberry Breakfast Cake
12 Servings
15 Minutes Prep
45 Minutes Cook

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

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  2. Add egg and vanilla, and beat until combined.
  3. Toss the blueberries with ¼ cup of flour.
  4. Whisk together remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  6. Fold in the blueberries.
  7. 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.)
  8. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
  9. 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.)
  10. Let cool at least 15 minutes before serving.

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Buttermilk Blueberry Breakfast Cake

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