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. ^^ CLICK TO SEE FULL RECIPES ^^ | Breakfast | Breakfast Recipes | Breakfast Ideas | Breakfast Side Dish | Breakfast Dessert | Breakfast Appetizer | Healthy Breakfast Recipes | Breakfast Recipes Easy | Breakfast Recipes Healthy | Breakfast Ideas Easy
Prep time:
Cook time:
Total time:
Yield: 16 Servings
Ingredients: 1 tsp. vanilla 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling) zest from 1 large lemon 1 egg, room temperature ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Preheat the oven to 350ºF. 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.
And then, Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
And then, visit for full instruction : https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
