BUTTERMILK-BLUEBERRY BREAKFAST CAKE

 

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable 🙂

 

Yield: 12 to 16 pieces

 

Ingredients

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature


• zest from 1 large lemon


• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)


• 1 egg, room temperature


• 1 tsp. vanilla


• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)


• 2 tsp. baking powder


• 1 tsp. kosher salt (I like 1.25 tsp)


• 2 cups fresh blueberries, picked over


• ½ cup buttermilk, see FAQs below

 

 

Instructions

For full instructions you can go to alexandracooks.com.

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