Blueberry Breakfast Cake

Oh my gosh!! This is sooo amazing. 

½ cup unsalted butter, room temperature
zest from 1 large lemon
3/4 cup + 3 tablespoons sugar(use 1 tablespoon for dusting on top)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk


1. Preheat the oven to 350º. Cream butter with lemon zest and 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. It says bake for 35 min, all though mine was more like 45-50 min(so check with a toothpick at 35 min). Let cool at least 15 minutes before serving.




found this recipe at alexandra’s kitchen
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