How’s that for a mouthful?
This was very tasty though, and relatively easy to throw together. I doubled the original recipe (taking it from an 8×8 or 9×9 pan to a 9×13) and it worked out fine – I just had to add about 20 minutes to the cooking time to make sure the middle was done! I just kept checking it every 10 minutes after the 35 minute mark for doneness, using a toothpick in the center.
Buttermilk Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar (this is a weird measurement – but it equals 3/4 cup + 2 TBSP)
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk (if you don’t have it, mix 1-2 TBSP lemon juice + regular milk and let sit 5 minutes or until thickened)
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
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.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
Bake for 35 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 minutes more might be necessary.) Let cool at least 15 minutes before serving.