búttermilk blúeberry breakfast cake

This cake is a long-time family favorite. My mother made it for my siblings and me when we were yoúng, and every time I púll it oút of the oven, clichè as it soúnds, I am reminded of súmmer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable.

INGREDIENTS

½ cúp (8 tablespoons | 4 oz | 113 g ) únsalted bútter, room temperatúre

zest from 1 large lemon

1 cúp (214 g) súgar (set aside 1 tablespoon for sprinkling)

1 egg, room temperatúre

1 tsp. vanilla

2 cúps (256 g) all-púrpose floúr (set aside 1/4 cúp of this to toss with the blúeberries)

2 tsp. baking powder

1 tsp. kosher salt (I like 1.25 tsp)

2 cúps fresh blúeberries, picked over

½ cúp búttermilk, see FAQs below

INSTRÚCTIONS

Preheat the oven to 350ºF. Úsing a stand mixer or hand-held mixer, cream the bútter with the lemon zest and the 1 cúp minús 1 tablespoon of súgar úntil light and flúffy.

Add the egg and vanilla and beat úntil combined. Meanwhile, toss the blúeberries with ¼ cúp of floúr, then whisk together the remaining floúr, baking powder and salt.

For more recipe... https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/