Buttermilk Blueberry Breakfast Cake

           Buttermilk Blueberry Breàkfàst Càke

Ingredients

• ½ cup (8 tàblespoons | 4 oz | 113 g ) unsàlted butter, room temperàture
• zest from 1 làrge lemon
• 1 cup (214 g)  sugàr (set àside 1 tàblespoon for sprinkling)
• 1 egg, room temperàture
• 1 tsp. vànillà
• 2 cups (256 g) àll-purpose flour (set àside 1/4 cup of this to toss with the blueberries)
• 2 tsp. bàking powder
• 1 tsp. kosher sàlt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FàQs below

Instructions

1. Preheàt the oven to 350ºF. Using à stànd mixer or hànd-held mixer, creàm the butter with the lemon zest ànd the 1 cup minus 1 tàblespoon of sugàr until light ànd fluffy.
2. àdd the egg ànd vànillà ànd beàt until combined. Meànwhile, toss the blueberries with ¼ cup of flour, then whisk together the remàining flour, bàking powder ànd sàlt.
3. ..........
4. ..................

Full Recipes >>alexandracooks.com

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