Sometimes I just want a sweet breakfast that I can enjoy with a steaming cup of coffee. Nothing special or spectacular, just something to do the trick. A simple cake like this is exactly what I need on those mornings--a moist cake with pops of blueberries and a slightly sweet crust. Enjoy!
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest
- 3/4 cup + 3 tbsp. sugar, divided
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour, divided
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Cream butter with lemon zest and 3/4 cup plus 2 tbsp. of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with 1/4 cup of flour.
In a separate bowl, whisk together the remaining 1 3/4 cup 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.
Spread batter into the prepared pan. Sprinkle batter with remaining 1 tbsp. of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If still wet, 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.
Source: Alexandra's Kitchen