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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