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Buttermilk Blueberry Breakfast Cake





Buttermilk Blueberry Breakfast Cake






This was amazing. I made it with gluten free flour and brought it to Easter brunch. Everyone raved. It was moist, flavorful, actually just yummy. This will go into my favorites.

INGREDIENTS
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • � cup buttermilk, see FAQs below
  • 2 cups fresh blueberries, picked over
  • zest from 1 large lemon
  • 1 egg, room temperature
  • 1 tsp. kosher salt (I like 1.25 tsp)
  • � cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
  • 1 cup (214 g)  sugar (set aside 1 tablespoonfor sprinkling)
  • 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)

INSTRUCTIONS

First, Preheat the oven to 350�F. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

Then, Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with � cup of flour, then whisk together the remaining flour, baking powder and salt.

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Grease an 8- or 9-inch square baking pan (or something similar�I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes � a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 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, especially if you�re using a smaller pan such as an 8�8-inch.) Let cool at least 15 minutes before serving.

Happy Cooking TimeJ

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