Sunday, April 8, 2012


This is a coffee cake-type dish that isn't too sweet.  A perfect side dish for any brunch!

Blueberry Lemon Breakfast Cake
Serves 12

1/2 cup butter, room temperature
lemon zest  from 1 lemon
lemon juice from 1 lemon
7/8 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups blueberries
3/4 cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

In a separate bowl, mix together the flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with  1 tablespoon of sugar. Bake for 40 minutes. Let cool at least 15 minutes before serving.

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