How to Prepare Super Quick Homemade Buttermilk Blueberry Breakfast Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, buttermilk blueberry breakfast cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Buttermilk Blueberry Breakfast Cake is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Buttermilk Blueberry Breakfast Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Buttermilk Blueberry Breakfast Cake:

1. Take unsalted butter, room temperature
2. Get Zest from 1 large lemon
3. Take sugar (set aside 1 tablespoon for sprinkling)
4. Take egg, room temperature
5. Prepare vanilla
6. Prepare all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
7. Prepare baking powder
8. Take kosher salt
9. Get fresh blueberries, picked over
10. Get buttermilk, see recipe below

Instructions to make Buttermilk Blueberry Breakfast Cake:

1. How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
2. 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.
3. 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.
4. 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.)
5. Grease an 8- or 9-inch square baking pan 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 m

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