Buttermilk Blueberry & Lemon Breakfast Cake
Serves: 4-6
½ cup unsalted butter, room temperature
zest from 1 large lemon
1 TSP lemon juice
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Using a stand mixer cream the butter, lemon juice, and lemon zest. Once incorporated add your sugar, keeping about a teaspoon aside for topping.
Next add your egg and vanilla to the mixer and continue to mix until fluffy. Meanwhile, toss the blueberries with ¼ cup of flour. This helps the berries from sticking to each other. In a separate bowl whisk together your remaining flour, baking powder and salt.
While you have your mixer running add half of the flour mixture to the batter until incorporated. Add all of your buttermilk, mixing until incorporated. Add remaining flour, and stir until all flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
Grease an 8 inch square baking pan with butter or non-stick spray. After greasing the pan, place a piece of parchment paper in your pan (this helps with removal). Pour batter into the pan and evenly spread out. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 40 to 45 minutes. Check with a toothpick for doneness. Once cooked completely, remove from oven and let cool.