Blueberry Breakfast Cake
Description
A scrumptious cake that can be your breakfast in the morning or your dessert in the evening.
Ingredients
½ cu. butter, softened
zest from 1 lemon
1 cu. sugar + 1 tbl.
1 egg
1 tsp. vanilla
2 cu.flour
2 tsp. baking powder
1 tsp. salt
2 cu. blueberries, fresh
½ cu. vanilla yogurt or buttermilk
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Prepare a 9 in. baking pan with parchment paper, or spray with non-stick spray.
Cream together butter, 1 cu. sugar and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and vanilla. In a separate bowl, combine the blueberries with ¼ cu. flour, tossing to fully coat. Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt (or buttermilk) until well combined. Use a spatula fold in the blueberries.
Pour batter into prepared pan. It will be a little sticky. Dampen your hands in water and use them to evenly spread out the dough. Sprinkle the remaining 1 tbl. of sugar over the top of the batter. Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done. Let cool for at least 15 minutes before serving.