Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

If you are craving something that is sweet but not to sweet this may be the recipe for you. This is a yummy cake that was just sweet enough to satisfy may sweet tooth without feeling too guilty. I really enjoyed it and will be making it again soon. It was so soft and moist. If you are looking for something that is a little sweeter than this than you could always add a powdered suger glaze to the top. I think this would add a lot to this cake. I myself like it the way it is but I may try it with a glaze next time just to see what it adds to it.

 

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.


Source
http://www.dishingthedivine.com/2012/03/16/blueberry-muffin-cake/